More flavor than meets the eye

When something is advertised as being low-fat, I am automatically suspicious, so when I saw this recipe swap from Hungry Girl for Oh Honey! Walnut Shrimp, I figured ‘why not give it a shot’. I’m certainly glad I did, because it yielded a surprisingly delicious and light meal that really packed a punch. With a very simple ingredients list, I was doubtful that this recipe would be very flavorful. Once again, I was proven wrong. The dish had just the perfect combination of crunch, spice and sweetness to it.

Honey Walnut Shrimp from a typical Chinese restaurant contains about 540 calories, 30 grams of fat, 680 milligrams of sodium, and 44 g of carbs. Hungry Girl’s recipe in comparison contains 208 calories, 4 grams of fat, 658 milligrams of sodium, and 18.5 grams of carbs. Based on the WeightWatcher’s PointsPlus program, Hungry Girl’s version of this dish contains 5 points versus the calorie-laden version’s 15 points.

I highly recommend this to my friends who are watching their portions and caloric intake. Be warned though. I did not follow the recipe exactly. To maximize benefits of this recipe swap, follow the directions. Otherwise, this is how I made it:

5 tbsp. of flour

2 dashes of salt

2 dashes of black pepper

16 oz. large shrimp, peeled and deveined, with tails removed

1 large egg

2 tbsp. fat-free mayonnaise

1 tbsp. honey

2 drops of lemon juice

Dash of Dinosaur Bar-B-Que Cajun Foreplay Spice Rub 

Red chili flakes

8-12 oz. sugar snap peas

Preheat the oven to 375 degrees. Spray a baking sheet with nonstick spray and use a paper towel to ensure the entire pan is coated. Set aside.

In a container, combine the flour, one dash of salt and two dashes of pepper with a whisk and set aside.

Thaw and dry the shrimp by blotting with a paper towel. Whisk the egg in a bowl.

One at a time, dip the shrimp into the egg and then transfer them to the seasoned flour bowl. Flip to coat evenly and place on a baking sheet evenly spaced. Lightly mist the top of the shrimp with cooking spray. Bake in the oven for five minutes, flipping the shrimp after five minutes. Bake until cooked through and slightly crispy; about five more minutes.

Meanwhile, in a microwave-safe bowl, combine the mayo, honey, lemon juice, Cajun seasoning and a dash of salt and whisk until smooth. Just before serving, microwave the mayo mixture for 20 seconds or until hot. Stir until smooth. Add the shrimp to the bowl and toss. Serve over sugar snap peas and top with walnuts.

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