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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Honey Walnut Shrimp with Jaca
Crispy battered shrimp tossed in a creamy, sweet mayo-based sauce and topped with crunchy candied walnuts — a Chinese banquet classic made healthier with Jaca (allulose) replacing all conventional sugar. Serve over steamed rice with blanched broccoli for the full experience. This is a Jaca-adjusted healthier version of the restaurant favorite.
Ingredients
- 1 cup walnut halves
- 8 tablespoons Jaca (allulose) for walnut coating (replaces 2 tbsp honey + 2 tbsp brown sugar at 2x ratio)
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt (for walnuts)
- 3 cups fresh broccoli florets
- 1 tablespoon vegetable oil (for broccoli)
- 1 teaspoon salt (for broccoli)
- 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
- 1/4 cup cornstarch
- 1 teaspoon salt (for shrimp)
- vegetable oil for frying (enough for 1/2 inch depth in skillet)
- 1/4 cup mayonnaise
- 3 tablespoons sweetened condensed milk
- 1 teaspoon rice vinegar
- 1/8 teaspoon salt (for sauce)
- hot cooked rice (for serving)
Sweetener Used
8 tablespoons Jaca (allulose) Allulose
Replaces: 2 tbsp honey + 2 tbsp brown sugar
Instructions
- 1
Preheat oven to 350°F. In a small bowl, combine 8 tablespoons Jaca (allulose), melted butter, and 1/4 teaspoon salt. Stir in walnut halves until coated.
- 2
Pour coated walnuts onto a parchment-lined baking sheet and spread evenly. Bake 15-17 minutes, stirring once halfway through, until golden brown.
- 3
Remove from oven, stir, and spread walnuts evenly. Cool on a wire rack for 10 minutes. Separate the coated walnuts from any caramelized bits. Let cool completely.
- 4
Bring 6 cups water to a boil in a small saucepan. Add broccoli, 1 tablespoon oil, and 1 teaspoon salt. Cook uncovered until broccoli turns bright green, 1-2 minutes. Drain and drop immediately into ice water. Drain again and pat dry.
- 5
Peel and devein shrimp, leaving tails on. Butterfly each shrimp along the outside curve and open flat. Pat very dry with paper towels.
- 6
In a large bowl, combine cornstarch and 1 teaspoon salt. Add shrimp and toss to coat, shaking off excess.
- 7
Heat 1/2 inch of oil in a deep skillet to 375°F. Fry shrimp in two batches until crispy and lightly browned, 2-3 minutes per side. Drain on paper towels.
- 8
In a large bowl, whisk together mayonnaise, sweetened condensed milk, rice vinegar, and 1/8 teaspoon salt.
- 9
Add the fried shrimp to the sauce and toss gently to coat.
- 10
Arrange blanched broccoli on a serving platter, top with sauced shrimp, and garnish with the candied Jaca walnuts. Serve with hot rice.
- 11
This is a Jaca-adjusted healthier version of Honey Walnut Shrimp — all the crispy, creamy, nutty goodness without conventional sugar.
Pro Tips
- Look for walnut halves rather than pieces — the larger size pairs better with the shrimp and looks more impressive.
- Pat the shrimp very dry before coating in cornstarch. Moisture is the enemy of crispy fried shrimp.
- Do not overcook the broccoli — it should stay bright green with a bit of crunch.
- Jaca (allulose) caramelizes beautifully on the walnuts, giving them that classic toffee-like coating without conventional sugar.
- The candied walnuts can be made up to 5 days ahead and stored in an airtight container at room temperature.
- For an air fryer version, spray shrimp with cooking spray and cook in batches per your machine's instructions.