Honey Walnut Shrimp with Asian Slaw

• Produce

  • 12 oz 1 teaspoon small head napa cabbage, small
  • 1 tsp Garlic clove
  • 1 tsp Ginger, fresh
  • 1 cup Green onion
  • 1/4 tsp Red chile flakes
  • 1 cup Sugar snap peas

• Condiments

  • 5 tsp Honey
  • 3 tbsp Mayonnaise
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 1 cup Rice

• Baking & Spices

  • 1/4 tsp Salt
  • 1/4 tsp White pepper

• Oils & Vinegars

  • 2 tsp Rice vinegar
  • 1 tbsp Sesame oil, toasted
  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 1/3 cup Glazed walnut, store-bought halves

• Other

  • 20 tablespoons jumbo (16 to 20 per lb. raw shrimp, peeled (tails left on and deveined

Found on myrecipes.com

Description

Directions

• 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.