Walnut and Panko Shrimp with Ginger-Orange Dipping Sauce

California Walnut Board
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 10 mins


1pound large prawns (tail on)
2tablespoons honey
1 to 2tablespoons hot chili sesame oil
1tablespoon grated fresh ginger
2teaspoons minced garlic
1cup panko breadcrumbs
1/2cup very finely chopped walnuts
2-- egg whites, beaten
Ginger-Orange Sauce
1cup fresh orange juice
1tablespoon fresh minced ginger
1/2teaspoon cornstarch
1tablespoon honey
1tablespoon rice vinegar or lime juice


  1. Shrimp: Preheat oven to 425F and line a baking sheet with foil or parchment paper. Stir together prawns, honey, sesame oil, ginger and garlic in a medium bowl; cover and refrigerate for 1 hour. Place breadcrumbs and walnuts in a small bowl.  Holding each shrimp by the tail, dip in egg whites, then roll in breadcrumb mixture, pressing to coat. Place on prepared baking sheet and bake for 8 to 10 minutes or until golden brown. Serve warm with Ginger Orange Sauce.
  2. Ginger Orange Sauce: Simmer orange juice and ginger in a small saucepan until reduced to 1/2 cup. Remove half the sauce into a cup and add corn starch, stirring until smooth.  Return this mixture to the sauce pan, combining all the orange liquid and blend well.  Stir in honey and rice vinegar.

Recipe by Patty Mastracco, I Do Food.

Nutritional Info *per serving

  • Calories 190
  • Glycemic Load 2
  • Fat 7g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 2g
  • Cholesterol 120mg
  • Sodium 570mg
  • Potassium 160mg
  • Carbohydrate 14g
  • Fiber 1g
  • Sugars 5g
  • Protein 17g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 6%
  • Iron 2%