Description
This low carb and keto bang bang shrimp recipe uses a flavorful breading of almond flour and Parmesan. The sauce is so delicious, I am obsessed!
Ingredients
- 1 cup Almond Flour
- ¼ cups Parmesan Cheese
- ½ teaspoons Kosher Salt
- ¼ teaspoons Pepper
- 1 pound Jumbo Shrimp, Peeled And Deveined
- 1 Egg, Beaten
- FOR THE SAUCE:
- ½ cups Mayonnaise
- 1 Tablespoon Sriracha
- 1 Lime, Juiced
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Garlic Powder
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Swerve Sweetner
- 1 Tablespoon Ginger Paste
Preparation
Add almond flour, Parmesan, salt, and pepper to a food processor and pulse until it resembles coarse crumbs. Dump into a shallow bowl.
Dip each shrimp in the beaten egg and then coat in the crumbs, Place in a single layer in the air fryer. You may need to cook in 2 batches.
Cook in the air fryer at 360ºF for 4 minutes, then turn up the temperature to 400ºF and cook for 4 more minutes. If shrimp are small, you will need to decrease the cook time.
To make the sauce, place all ingredients in a medium bowl and whisk to combine. Coat each shrimp with the sauce and serve.
Nutrition per serving using almond flour coating and cooked in the air fryer: 474 Calories, 36g fat, 5g sat fat, 5g carbs, 1g fiber, 38g protein
Notes:
• To pan fry these, add 1/2 cup of oil to a nonstick skillet over medium heat. When oil is shimmering, add breaded shrimp and fry until golden on each side.
• You can use ground pork rinds in place of the almond flour and Parmesan breading.
