Walnut-Crusted Shrimp with Citrus Herb Butter
Tender shrimp coated in finely chopped toasted walnuts and pan-seared until golden, then finished with a light citrus herb butter. The walnuts add delicate crunch and warmth, while lemon and fresh herbs keep the dish bright and balanced.
Servings 4
Calories 420kcal
Ingredients
- For the Shrimp
- 1 ½ lbs large shrimp peeled and deveined (tails on optional)
- ¾ cup finely chopped toasted walnuts
- ½ cup panko breadcrumbs
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ tsp smoked paprika
- 2 large eggs
- 2 tbsp milk
- 3 tbsp olive oil for pan-searing
- For the Citrus Herb Butter
- 4 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- 1 tbsp finely chopped fresh parsley
- 1 tsp fresh thyme leaves
- Pinch sea salt
Instructions
- 1️⃣ Toast the Walnuts
- In a dry skillet over medium heat, toast walnuts 3–4 minutes until fragrant.
- Cool, then finely chop (or pulse briefly in food processor).
- 2️⃣ Prepare Coating
- In one bowl, whisk eggs and milk.
- In another bowl, combine walnuts, panko, salt, pepper, and paprika.
- 3️⃣ Coat Shrimp
- Dip shrimp into egg mixture, then press into walnut mixture, coating evenly.
- 4️⃣ Sear
- Heat olive oil in a large skillet over medium heat.
- Cook shrimp 2–3 minutes per side until golden and opaque.
- Do not overcrowd pan — cook in batches if needed.
- 5️⃣ Make Citrus Herb Butter
- In a small saucepan, melt butter over low heat.
- Stir in lemon juice, zest, parsley, thyme, and pinch salt.
- Remove from heat.
- 6️⃣ Finish
- Arrange shrimp on platter and drizzle lightly with citrus herb butter.
- Serve immediately.
Notes
📊 Approximate Nutrition (Per Serving, 1/4 recipe)
Calories: ~420
Total Fat: 28 g
Saturated Fat: 9 g
Cholesterol: 260 mg
Sodium: 520 mg
Total Carbohydrates: 14 g
Fiber: 2 g
Sugars: 1 g
Protein: 32 g
(Values are estimates and may vary by brand.)
🌿 Serving Ideas
• Serve over lemon couscous
• Pair with arugula salad
• Plate atop asparagus ribbons
• Add a drizzle of honey for subtle sweet contrast
• Pair with arugula salad
• Plate atop asparagus ribbons
• Add a drizzle of honey for subtle sweet contrast
