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
- 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.
- 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.
- 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.
- Assemble Bang Bang Sauce: In a bowl, add mayo, Sriracha, Wasabi Coconut Aminos, garlic powder and black pepper. Stir until evenly combined.
- 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.
