The perfect takeout alternative - this keto honey walnut shrimp is covered in a sugar-free honey sauce and crunchy walnuts.
Place the almond flour into a shallow bowl or plate, and stir in the garlic powder as well as salt and pepper to taste.
In a separate shallow bowl, whisk together the egg and heavy whipping cream.
Heat the oil in a skillet over medium high heat.
Dip the shrimp into the egg mixture, then coat in the almond flour, before adding to the heated oil.
Fry the shrimp evenly on both sides until crispy and browned.
Remove, and drain on a paper towel lined plate. Repeat with another batch if needed.
While the shrimp is cooking, boil the water and sugar substitute together in a saucepan over medium heat.
Add the walnuts to the sugar mixture, and boil for 2 minutes. Remove the walnuts with a slotted spoon, and drain on a paper towel lined plate.
Discard the oil from the skillet, and return the shrimp.
In a bowl, combine the ingredients for the sauce.
Pour the sauce over the shrimp, and toss to coat.
Garnish with the candied walnuts, green onions and sesame seeds before serving.
Calories: 253
Net Carbs: 4 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.