Low Carb Honey Walnut Shrimp

Indulge in a guilt-free twist on a takeout classic with this Low Carb Honey Walnut Shrimp recipe, a perfect blend of sweet, savory, and crunchy in every bite. Featuring tender shrimp coated in a seasoned almond and coconut flour mixture, this dish is lightly pan-fried in coconut oil for a crispy texture without the carbs. Tossed with toasted walnuts and a luscious sugar-free honey glaze infused with a hint of lemon and coconut aminos, this keto-friendly recipe is both satisfying and wholesome. Ready in just 35 minutes, it’s a quick, healthy dinner option that feels indulgent but aligns with low-carb and gluten-free lifestyles. Serve it with a fresh sprinkle of green onions and optional sesame seeds for a restaurant-quality presentation.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound raw shrimp, peeled and deveined
• 0.5 cup chopped walnuts
• 0.5 cup almond flour
• 2 tablespoons coconut flour
• 0.5 teaspoon garlic powder
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 0.25 cup unsweetened almond milk
• 1 egg
• 0.25 cup coconut oil
• 3 tablespoons low-carb sweetener (such as erythritol)
• 3 tablespoons sugar-free honey substitute
• 1 tablespoon lemon juice
• 1 teaspoon coconut aminos
• 2 tablespoons chopped green onions (for garnish)
• 1 teaspoon sesame seeds (optional, for garnish)

Directions

Step 1

Begin by prepping the shrimp. Rinse under cold water, pat dry with paper towels, and set aside.

Step 2

In a small bowl, mix the almond flour, coconut flour, garlic powder, sea salt, and black pepper.

Step 3

In a separate bowl, whisk together the almond milk and the egg.

Step 4

Dip each shrimp into the almond milk and egg mixture, then coat with the flour mixture, pressing lightly to adhere.

Step 5

Heat coconut oil in a large skillet over medium heat. Once hot, add the shrimp in batches, cooking until golden and cooked through, about 2-3 minutes per side. Transfer cooked shrimp to a plate lined with paper towels to drain excess oil.

Step 6

In the same skillet, reduce heat to low and add the chopped walnuts, stirring gently for about 2-3 minutes until toasted. Set aside.

Step 7

In a small saucepan, combine the low-carb sweetener, honey substitute, lemon juice, and coconut aminos. Stir over low heat until the sweetener is dissolved and the mixture begins to simmer.

Step 8

Return the cooked shrimp and walnuts to the skillet, pouring the sauce over them. Toss everything together gently until the shrimp and walnuts are well coated with the sauce.

Step 9

Serve the honey walnut shrimp hot, garnished with chopped green onions and a sprinkle of sesame seeds if desired.

Nutrition Facts

Serving size	(863.7g)

Amount per serving	% Daily Value*
Calories	1836.0

Total Fat 131.5g	0%
Saturated Fat 56.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 1053.3mg	0%
Sodium 1931.9mg	0%
Total Carbohydrate 82.1g	0%
Dietary Fiber 16.1g	0%
Total Sugars 6.8g
Protein 139.2g	0%

Vitamin D 70.0IU	0%
Calcium 641.4mg	0%
Iron 7.1mg	0%
Potassium 1728.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.2%

Protein: 26.9%

Carbs: 15.9%