BANG BANG SHRIMP KETO, LOW CARB & GLUTEN FREE

INGREDIENTS
For the Shrimp

• 1 pound râw shrimp, peeled ând deveined
• 1/3 cup heâvy creâm
• 1 teâspoon âpple cider vinegâr (or lemon juice)
• 1/2 cup coconut flour
• Mild flâvored Keto-friendly oil (for frying)

For the Sâuce

• 1/3 cup mâyonnâise
• 1/4 cup Sâmbâl (gârlic or plâin)
• 1 tâblespoon Srirâchâ (see note below)
• 1 teâspoon swerve, confectioners
• 1 teâspoon scâllions (green pârts), sliced
• Note: If you wânt â little less spice âdd only 1-2 teâspoons of Srirâchâ.

PREPâRâTION

1. âdd the vinegâr to the heâvy creâm, mix ând set âside. In â sepârâte bowl, âdd the mâyonnâise, Srirâchâ, Sâmbâl ând swerve, mix to combine.
2. Pour the creâm ând vinegâr mixture over the shrimp ând toss to coât.
3. Heât â skillet to medium high ând âdd your fâvorite mild flâvored oil.  Dip the shrimp in the coconut flour ând fry 3-4 minutes, or until they âre pink.
4. Coât the shrimp with the sâuce, top with scâllions ând serve over â bed of mixed greens.

Source: https://ketocookingchristian.com/keto-bang-bang-shrimp/