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.

Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 4

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)
• 1/4 cup mayonnaise
• 3 tablespoons sweetened condensed milk
• 1 teaspoon rice vinegar
• 1/8 teaspoon salt (for sauce)
• Hot cooked rice for serving

Instructions:

— 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.

— Pour coated walnuts onto a parchment-lined baking sheet and spread evenly. Bake 15-17 minutes, stirring once halfway through, until golden brown.

— 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.

— 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.

— Peel and devein shrimp, leaving tails on. Butterfly each shrimp along the outside curve and open flat. Pat very dry with paper towels.

— In a large bowl, combine cornstarch and 1 teaspoon salt. Add shrimp and toss to coat, shaking off excess.

— 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.

— In a large bowl, whisk together mayonnaise, sweetened condensed milk, rice vinegar, and 1/8 teaspoon salt.

— Add the fried shrimp to the sauce and toss gently to coat.

— Arrange blanched broccoli on a serving platter, top with sauced shrimp, and garnish with the candied Jaca walnuts. Serve with hot rice.

This is a Jaca-adjusted healthier version of Honey Walnut Shrimp — all the crispy, creamy, nutty goodness without conventional sugar.