Instructions

• Make the creamy sauce: If your honey is hard or crystallized, microwave it for 5 to 15 seconds until runny. In a small bowl whisk together ½ cup avocado oil mayonnaise, 3 Tbsp honey, 2 Tbsp full-fat canned coconut milk yogurt (or cream), ½ tsp sea salt and 1 to 3 tsp sriracha (optional). Cover and refrigerate until ready to serve.
• Prepare the shrimp dredge: In a large mixing bowl whisk the 1 large egg until blended. Add 1 lb raw peeled and deveined shrimp and stir gently to coat with the egg.
• Add the coating: To the same bowl add ½ cup tapioca flour, ½ tsp black pepper and ½ tsp sea salt. Gently toss the shrimp until evenly coated in the flour mixture (the mixture will be sticky).
• Heat the oil: Place a large skillet over medium-high heat and add 3 Tbsp avocado oil. Let the oil heat until shimmering but not smoking.
• Cook the shrimp: Arrange shrimp in a single layer in the skillet (do not overcrowd; cook in two batches if needed). Cook 1 to 2 minutes per side, until golden brown, crispy and cooked through. Transfer cooked shrimp to a plate and set aside.
• Make the honey walnuts: Leave any leftover oil in the skillet and add 2/3 cup walnuts, 3 Tbsp honey (if crystallized, warm it first as above), 2 tsp avocado oil and a pinch of sea salt. Reduce heat to medium and stir frequently for 3 to 5 minutes, until the walnuts are coated, the honey is bubbling and syrupy, and the honey is not burning.
• Combine shrimp and walnuts: Return the cooked shrimp to the skillet with the honey-coated walnuts and toss gently for 30–60 seconds until the shrimp are heated through and lightly coated in the honey.
• Serve: Transfer shrimp and walnuts to a serving dish, drizzle with the chilled creamy honey sauce, and add extra sriracha if desired. Serve immediately.