BANG BANG SHRIMP KETO, LOW CARB & GLUTEN FREE
INGREDIENTS
For the Shrimp
For the Sâuce
PREPâRâTION
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
- 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.
- Pour the creâm ând vinegâr mixture over the shrimp ând toss to coât.
- 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.
- 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/
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