- 1/3 cup granulated sugar
- 2 tablespoons water
- 1/8 teaspoon salt
- 1/2 cup California walnut halves
- 1/2 cup cornstarch
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1-1/2 pounds large uncooked shrimp
- 3 tablespoons oil, divided
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 2 teaspoons low sodium soy sauce
- 2 teaspoons lemon juice
- 2 cups cooked white rice
- 1 cup chopped cabbage mix (store-bought)
- 1/4 teaspoon red pepper flakes
- 2 teaspoons toasted sesame seeds
- 2 scallions, thinly sliced
- 1 lime, cut into wedges
1. Line a small baking sheet with parchment paper, set aside.
2. In a small saucepan combine the sugar and water over medium high heat. Allow the sugar to dissolve, stir just once.
3. Sprinkle with salt and then add the walnuts. Stir to coat, then immediately turn the walnuts out onto the prepared baking sheet and working quickly, spread them out before they set. Allow to cool completely. Break up any walnuts that may be stuck together once cooled.
1. In a large Ziploc bag, combine the cornstarch, garlic powder, and salt. Zip the bag and shake.
2. Add the shrimp into the bag, zip and continue to shake until all the shrimp are evenly coated with the mixture.
3. Heat a large skillet over medium high heat. Add 1 ½ tablespoons of oil to the pan and cook half the shrimp for 2 minutes per side. Remove shrimp to a plate. Repeat with the second batch.
1. Add all the sauce ingredients to a large bowl and stir. Toss with the shrimp and walnuts just before serving.
1. On a bed of rice, add cabbage mix followed by the prepared honey walnut shrimp.
2. Top with red pepper flakes, toasted sesame seeds, scallions and lime wedges. Serve immediately.