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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Honey Walnut Shrimp and Asian Slaw Recipe

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This recipe for Honey Walnut Shrimp and Asian Slaw is from Fishman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbs. mayonnaise
2 tsp. rice vinegar
1 Tbs. sesame oil
¼ tsp. each salt and white pepper
1 small head cabbage (about 12 oz.), thinly sliced
1 cup sugar snap peas, cut in half on the diagonal
1 green onion, thinly sliced
5 tsp. honey
2 Tbs. soy sauce
1 tsp. minced fresh ginger
1 garlic clove, minced
¼ tsp. red chili flakes
2 Tbs. vegetable oil
20 jumbo (16-20 per lb.) raw shrimp, peeled and deveined
⅓ cup store bought walnut halves
steamed rice (optional)
Directions:
Directions:
1. Whisk mayonnaise, vinegar, sesame oil, salt and white pepper together in a large bowl. Add cabbage, peas, and green onions and toss until well combined. Set aside.
2. heat a large frying pan over medium heat. Whisk honey, soy sauce, ginger, garlic, and chili flakes in a small bowl; set aside. Increase heat to high. Add vegetable oil to pan, add shrimp, and cook until just beginning to turn pink, about 30 seconds. Add honey mixture and cook, stirring until shrimp is cooked through and sauce is thickened, about 1 minute. Stir in walnuts.
3. Divide shrimp and walnuts among four plates or bowls, drizzle with pan sauce and serve with hot steamed rice if you like.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
about 30 min.

 

 

 

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