Low-Carb Bang Bang Shrimp

Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • 2 tablespoons olive oil or avocado oil
  • 1/4 cup mayonnaise
  • 2 tablespoons Sriracha sauce (adjust to taste)
  • 1 tablespoon granulated erythritol or preferred low-carb sweetener
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro (optional, for garnish)
  • Lime wedges, for serving

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a shallow dish, mix together the almond flour, coconut flour, paprika, garlic powder, salt, and black pepper.
  3. Dip each shrimp into the beaten eggs, then coat evenly with the almond flour mixture, pressing gently to adhere.
  4. Place the coated shrimp on the prepared baking sheet. Drizzle with olive oil or avocado oil.
  5. Bake in the preheated oven for 10-12 minutes, or until the shrimp are cooked through and crispy.
  6. While the shrimp are baking, prepare the bang bang sauce. In a small bowl, mix together the mayonnaise, Sriracha sauce, low-carb sweetener, and lime juice until well combined.
  7. Once the shrimp are done baking, remove them from the oven and let them cool slightly.
  8. Drizzle the bang bang sauce over the cooked shrimp or serve it on the side for dipping.
  9. Garnish with chopped fresh cilantro, if desired, and serve with lime wedges.

Nutrition Information (per serving, serves 4):

  • Calories: 330 kcal
  • Total Fat: 23g
  • Saturated Fat: 4g
  • Cholesterol: 295mg
  • Sodium: 730mg
  • Total Carbohydrates: 8g
  • Dietary Fiber: 3g
  • Sugars: 1g
  • Protein: 24g

Enjoy these delicious low-carb Bang Bang Shrimp as a flavorful appetizer or main dish, perfect for satisfying your cravings without compromising your keto lifestyle.