Keto, Gluten Free, Whole30 (with sub)

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 4 servings

INGREDIENTS

1 lb Raw Shrimp, peeled and deveined

1/3 cup Almond Flour

1/3 cup Grated Parmesan Cheese*

1 tsp Garlic Powder

¼ tsp Ground Black Pepper

2 tbsp Avocado Oil

1 Egg, beaten

Bang Bang Sauce

1/3 cup Mayonnaise

2 tbsp  Sriracha or Compatible Hot Sauce

1 tbsp Noble Made Wasabi Coconut Aminos

1 tsp Garlic Powder

¼ tsp Black Pepper

INSTRUCTIONS

1. Prepare Your Shrimp Station: Dry your shrimp with a paper towel. In one medium sized bowl, add almond flour, parmesan cheese, garlic powder and black pepper, combine until evenly distributed. In another bowl, add one beaten egg.
2. Bread The Shrimp: Coat each piece of shrimp in egg, then dredge in almond flour and parmesan mixture until evenly coated until all shrimp are coated in mixture.
3. Fry The Shrimp: In a large skillet, add 2 tbsp avocado oil and heat over medium high heat. Once oil is heated, add in shrimp and cook 1-2 minutes on each side or until shrimp becomes pink all the way through. Set on a paper towel once cooked.
4. Assemble Bang Bang Sauce: In a bowl, add mayo, Sriracha, Wasabi Coconut Aminos, garlic powder and black pepper. Stir until evenly combined.
5. Combine Sauce and Shrimp: Drizzle or toss the sauce in with your shrimp and serve over rice, a green salad or put in lettuce wraps.

*Note: remove cheese for Whole30 option and sub with extra 1/3 cup Almond Flour

This recipe was created by Valerie Skinner of Thyme and JOY.