Honey Walnut Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
½ Cup walnut halves1 Tablespoon Splenda granular1 Tablespoon Egg Beaters6 Tablespoons Light Mayonnaise¼ Cup honey2 Tablespoon lemon juice1 Tablespoon Silk Light stirred into1 heaping tsp splenda granular2 cups chopped fresh baby spinach1 Pound Shrimp, Peeled and Deveined, Tails removedOlive Oil Flavoured Cooking SprayMinced Garlic, to taste
Preheat oven to 300 Degrees
Toss ½ Cup Walnut Halves with a tablespoon (or so) of egg beaters or an egg white and a tablespoon or so of Splenda Granular.
Spread onto a foil lined (and sprayed with cooking spray) cookie sheet
Toast for 30 minutes, stirring/checking every 10 minutes
Cool on wax paper
Peel & Devein shrimp, remove tails and set aside.
Mix honey, mayonnaise, lemon juice, and Silk Light mixture together until smooth, heat on lowest heat in large saucepot just to warm.
Heat a pan over med-high heat and spray with olive oil cooking spray. Sprinkle generously with minced garlic (to taste) and add chopped spinach. Saute until cooked to desired texture, then stir gently into the warm sauce.
Heat the same pan over med-high heat and spray with olive oil cooking spray. Add more minced garlic (if desired) and pan fry shrimp until cooked through.
Gently fold shrimp into the warm sauce
Serve over rice (optional) with candied walnuts sprinkled on top.
Number of Servings: 4
Recipe submitted by SparkPeople user OBLIVIA.
Toss ½ Cup Walnut Halves with a tablespoon (or so) of egg beaters or an egg white and a tablespoon or so of Splenda Granular.
Spread onto a foil lined (and sprayed with cooking spray) cookie sheet
Toast for 30 minutes, stirring/checking every 10 minutes
Cool on wax paper
Peel & Devein shrimp, remove tails and set aside.
Mix honey, mayonnaise, lemon juice, and Silk Light mixture together until smooth, heat on lowest heat in large saucepot just to warm.
Heat a pan over med-high heat and spray with olive oil cooking spray. Sprinkle generously with minced garlic (to taste) and add chopped spinach. Saute until cooked to desired texture, then stir gently into the warm sauce.
Heat the same pan over med-high heat and spray with olive oil cooking spray. Add more minced garlic (if desired) and pan fry shrimp until cooked through.
Gently fold shrimp into the warm sauce
Serve over rice (optional) with candied walnuts sprinkled on top.
Number of Servings: 4
Recipe submitted by SparkPeople user OBLIVIA.
Nutritional Info Amount Per Serving
- Calories: 368.5
- Total Fat: 18.0 g
- Cholesterol: 172.6 mg
- Sodium: 418.2 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 1.3 g
- Protein: 29.3 g
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