First off, let's start with ingredients;
FOR THE CANDIED WALNUTS:
1/4 cup Walnuts
2 tbsp Brown Sugar Swerve
1 tbsp Light Butter
FOR THE SAUCE:
1/4 cup Almond Milk
1/8 cup Granular Swerve
1/2 tsp Light Butter
1/4 cup Low Fat mayo (hellman's)
3 tbsp Imitation Honey (40 calories/tbsp)
FOR THE SHRIMP:
2 tbsp cornstarch
1/2 tsp salt
Shrimp (I used medium sized)
So, to begin you're going to want to devein each shrimp. I don't care if your package says they're all peeled and deveined, go through each of them and cut a shallow slit down the back with a paring knife. Lift out the black vein and wipe it on a paper towel. Repeat with all of the shrimp and pat them dry.
In a medium bag mix the cornstarch and salt and toss the shrimp in the sealed bag to coat. Once covered, spray the bottom of your air fryer with cooking spray. Layer shrimp in the bottom like so.
I didn't want the shrimp to be touching to maximize crispiness so I cooked the shrimp in two batches. I got about 25 shrimp total after the two batches were complete. Once your first batch is layered, spray shrimp with your cooking spray until coated.
Cook shrimp at 330 degrees for 5 minutes, then flip. Spray again with cooking spray and continue to cook for an additional five minutes. If you are using larger shrimp, adjust time accordingly and cook until shrimp is no longer translucent (may have to peel off a bit of the breading and take a peak).
This is what your shrimp should look like after ten minutes in the air fryer.
While your shrimp is cooking, prep your sauce and candied walnuts.
For the sauce, take your almond milk and swerve granular and heat over medium heat while constantly whisking. Keep heating until the sauce has reduced to half its original amount. Once reduced, add your light butter and stir. You should end up with around 1-2 tbsp of sauce after thickening. Combine with mayo, and honey and stir until combined.
Now for the candied walnuts; take 1/4-1/2 cup of walnuts and add it to a saucepan with 1-2tbsp light butter and 2 tbsp of brown sugar swerve. Cook over medium heat, constantly stirring until it begins to thicken. Keep warm until ready to serve otherwise they will turn into one delicious candied hunk of walnut.
Ya'll, I tossed the shrimp in the sauce and mixed in the candied walnuts and I honestly cannot explain how good this was. I served it over a bed of sticky rice (literally just bought a microwavable sticky white rice).
