Honey Walnut Shrimp with Roasted Asparagus

Alright, here we are at post 2 of 2 for today! After a long weekend of doing basically nothing, last night I was itching to make some delicious food for myself and my honey bunny, and Honey Walnut Shrimp with Roasted Asparagus sounded too good to resist! I adapted this recipe from Hungry Girl (which, you know I adore). The original recipe can be found here and I highly suggest you use it because it sounds fantastic!


Honey Walnut Shrimp

Nonstick cooking spray
4 Tbsp flour
Salt and pepper, to taste
1 lb jumbo raw shrimp, peeled, deveined and tails removed
1 egg, beaten
4 Tbsp mayonnaise
2 Tbsp honey
2 Tsp lemon juice
Dash paprika
1/2 C chopped walnuts


Preheat oven to 375. Line a cookie sheet with foil and spray with nonstick spray and set aside.


In a zip-top bag or sealable container, combine flour, salt and pepper and set aside.


Peel, devein and de-tail shrimp. Pat them dry with a paper towel. Once they're dry, dip them in the egg to coat them, shaking off any excess. Coat the shrimp in the seasoned flour and line on the baking sheet. Repeat until all shrimp are dredged. Give the coated shrimp another spritz with the nonstick spray and bake for 5 minutes, flip and bake another 5 minutes or until crisp (mine could've used a few more minutes but I was hungry).


While the shrimps are cooking, in a microwave-safe bowl, combine mayo, honey, lemon juice, paprika, salt and pepper. Right before the shrimp come out of the oven, microwave the mixture for 20 seconds. Toss the shrimp in the sauce to coat (using any extra to drizzle on the asparagus you will soon know how to make). Top with chopped walnuts.


Roasted Asparagus


1 lb asparagus, ends removed
2 Tbsp olive oil
Salt and pepper, to taste
1 Tbsp lemon pepper


Preheat oven to 375. Line a cookie sheet with foil and spray with nonstick spray and set aside.


Toss asparagus in olive oil and seasonings and bake for 20 minutes or until crisp. The perfect time to get these in the oven is while you're preparing your shrimp! Eveything will be done roughly the same time! Isn't that magical! Plus easy clean-up since the cookie sheets are foil-lined!


The shrimp were filling, the sauce was spicy, tangy and creamy and the asparagus were crisp and the perfect leftover sauce vehicle! This recipe made exactly 2 plates: 1 for me, 1 for Nate. Should I have eaten a half pound each of shrimp and asparagus for dinner last night? Probably not. Am I ashamed that I did? Absolutely not! Zero regrets!


Enjoy your week, readers! Stay tuned for more fantastic recipes!