Description
A deliciously crispy and creamy shrimp dish that’s keto-friendly and perfect for any occasion.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1/2 cup almond flour
- 1/4 cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- Oil for frying or cooking spray for baking
- 1/2 cup mayonnaise
- 2–4 tbsp sweet chili sauce (low carb option)
- 1 tsp sriracha (or to taste)
Instructions
- Combine the almond flour, parmesan cheese, garlic powder, paprika, salt, and pepper in a bowl. Whisk until well blended.
- Coat each shrimp evenly in the almond flour mixture.
- Choose your cooking method: Air fry at 400°F for 8-10 minutes, pan fry in oil until golden brown, or bake at 400°F for 10-12 minutes.
- Prepare the bang bang sauce by mixing mayonnaise, sweet chili sauce, and sriracha in a separate bowl.
- Serve the cooked shrimp drizzled with bang bang sauce while warm.
Notes
Make ahead by preparing the shrimp coating in advance. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 240mg