Honey Walnut Shrimp with Asian Slaw - Plan to Eat

Name: Honey Walnut Shrimp with Asian Slaw - Plan to Eat
Cook time: 25 min
Total time: 25 min
Ingredients: Ingredients Original Ingredients = Serves 4 Scaled Ingredients = Serves 4 Display units in Metric Serves Change Yields Serves 4 originally Serves 4 3tablespoonsmayonnaise 2teaspoonsrice vinegar 1tablespoontoasted sesame oil 1⁄4teaspoonsalt 1⁄4teaspoonwhite pepper 1small headnapa cabbage (about 12 oz.) thinly sliced1cupsugar snap peas cut in half on the diagonal1green onion thinly sliced5teaspoonshoney 2tablespoonssoy sauce 1teaspoonminced fresh ginger 1garlic clove minced1⁄4teaspoonred chile flakes 2tablespoonsvegetable oil 20jumbo (16 to 20 per lb.) raw shrimp peeled (tails left on) and deveined1⁄3cupstore-bought glazed walnut halves Steamed rice (optional) Save; 3tablespoonsmayonnaise 2teaspoonsrice vinegar 1tablespoontoasted sesame oil 1⁄4teaspoonsalt 1⁄4teaspoonwhite pepper 1small headnapa cabbage (about 12 oz.) thinly sliced1cupsugar snap peas cut in half on the diagonal1green onion thinly sliced5teaspoonshoney 2tablespoonssoy sauce 1teaspoonminced fresh ginger 1garlic clove minced1⁄4teaspoonred chile flakes 2tablespoonsvegetable oil 20jumbo (16 to 20 per lb.) raw shrimp peeled (tails left on) and deveined1⁄3cupstore-bought glazed walnut halves Steamed rice (optional)

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Cook Time: 25

Total: 25

Honey Walnut Shrimp with Asian Slaw - Plan to Eat

Ingredients

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Ingredients Original Ingredients = Serves 4 Scaled Ingredients = Serves 4 Display units in Metric Serves Change Yields Serves 4 originally Serves 4 3tablespoonsmayonnaise 2teaspoonsrice vinegar 1tablespoontoasted sesame oil 1⁄4teaspoonsalt 1⁄4teaspoonwhite pepper 1small headnapa cabbage (about 12 oz.) thinly sliced1cupsugar snap peas cut in half on the diagonal1 gramsreen onion thinly sliced5teaspoonshoney 2tablespoonssoy sauce 1teaspoonminced fresh ginger 1 gramsarlic clove minced1⁄4teaspoonred chile flakes 2tablespoonsvegetable oil 20jumbo (16 to 20 per lb.) raw shrimp peeled (tails left on) and deveined1⁄3cupstore-bought glazed walnut halves Steamed rice (optional) Save3tablespoonsmayonnaise 2teaspoonsrice vinegar 1tablespoontoasted sesame oil 1⁄4teaspoonsalt 1⁄4teaspoonwhite pepper 1small headnapa cabbage (about 12 oz.) thinly sliced1cupsugar snap peas cut in half on the diagonal1 gramsreen onion thinly sliced5teaspoonshoney 2tablespoonssoy sauce 1teaspoonminced fresh ginger 1 gramsarlic clove minced1⁄4teaspoonred chile flakes 2tablespoonsvegetable oil 20jumbo (16 to 20 per lb.) raw shrimp peeled (tails left on) and deveined1⁄3cupstore-bought glazed walnut halves Steamed rice (optional)

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Instructions

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Whisk mayonnaise, vinegar, sesame oil, salt, and white pepper together in a large bowl. Add cabbage, peas, and green onion and toss until well combined. Set aside.Heat a large frying pan over medium heat. Whisk honey, soy sauce, ginger, garlic, and chile flakes in a small bowl, then 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-soy sauce mixture and cook, stirring, until shrimp is cooked through and sauce is thickened, about 1 minute. Stir in walnuts. Divide shrimp and walnuts among four plates or bowls, drizzle with pan sauce, and serve with hot steamed rice if you like.