Honey Walnut Shrimp

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  Honey(30g)
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  2 tablespoons water
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  Walnuts(120g)
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  Greek Yogurt (Nonfat)(80g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Honey(45g)
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  1/4 teaspoon kosher salt
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  1/4 teaspoon ground black pepper
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  Lemon Juice, Fresh(5g)
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  Shrimp(454g)
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  Cornstarch(60g)
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  1/4 teaspoon kosher salt
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  Egg Whites

  Carton egg whites (e.g., Great Value, Eggland's Best) — no separating needed.

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  Canola oil(45g)
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  Rice, Brown, Long-Grain
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  Green Onion (Scallion)

Instructions

1. 1Cook the brown rice according to package directions until tender. Keep warm.
2. 2Set a sheet of parchment paper near your stove. In a small skillet, heat the honey with 1 tablespoon water over medium heat, whisking to combine. Once the mixture begins to boil, add the walnuts and stir constantly to coat, about 2–3 minutes, until the skillet is almost dry and the walnuts are caramelized. Transfer immediately to the parchment paper in a single layer and set aside to cool.
3. 3Pat the shrimp dry with paper towels. In a large bowl, whisk together the egg whites, cornstarch, and a pinch of salt until no lumps remain and the mixture is thick and sticky. Add the shrimp and gently stir to coat evenly.
4. 4Heat a large non-stick skillet or wok over medium-high heat. Add 1½ tablespoons of the canola oil and swirl to coat the pan once it shimmers. Working with half the shrimp, place them one at a time in the skillet so they don't touch. Pan fry the first side for 2 minutes, then flip and cook the other side for 1–2 minutes more, until golden brown and the shrimp is opaque and cooked through (internal temperature 165°F). Transfer to the parchment with the walnuts. Repeat with the remaining 1½ tablespoons oil and remaining shrimp.
5. 5In a medium bowl, whisk together the Greek yogurt, honey, and fresh lemon juice until smooth.
6. 6Add the cooled walnuts and cooked shrimp to the sauce bowl and stir gently to coat.
7. 7Divide the warm brown rice evenly into 3 airtight containers while hot. Top each portion with the honey walnut shrimp mixture and a sprinkle of sliced green onions.