Keto Bang Bang Shrimp (Edit recipe)

Bowl full of crispy pan fried shrimp coated in a drooooool worthy creamy sriracha coconut aminos sauce.

20 minutes

10 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	344
Fat:	26 g
Carbohydrates:	6 g
Protein:	17 g
Cholesterol:	184 g
Sodium:	1010 mg
Fiber:	0 g
Sugars:	2 g
Calculated per serving.

by Noble Made

View original recipe

Serves: 4

Ingredients

1 lb Raw Shrimp, peeled and deveined
1/3 cup Almond Flour
1/3 cup Parmesan Cheese, grated
1 tsp Garlic Powder
1/4 tsp Ground Fresh Black Peppercorns
2 Tbsp Avocado Oil
1 Egg, beaten

Bang Bang Sauce

1/3 cup Mayonnaise
2 Tbsp Sriracha, or Compatible Hot Sauce
1 Tbsp Coconut Aminos
1 tsp Garlic Powder
1/4 tsp Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.