We baked our Bang Bang shrimp and served it with creamy chili may sauce for a mouthwatering dish to share with friends!
Prep Time: 20 minutes
Cooking Time: 20 minutes
1 teaspoon baking powder
1 ½ cups almond flour
¼ cup shredded parmesan cheese
¼ teaspoon sea salt
½ teaspoon black pepper
1 pound peeled & deveined shrimp, patted dry with a napkin
1 large egg
Avocado oil spray
½ cup mayonnaise
2 tablespoons chili sauce
1 teaspoon Sriracha sauce
1 tablespoon fresh lime juice
1 teaspoon fresh lime zest
1 whole scallion, minced
Preheat your oven to 350 degrees Fahrenheit.
Pulse baking powder, almond flour, parmesan cheese, sea salt and black pepper in a food processor until well-combined. Add to a shallow bowl.
Whisk your egg in a shallow bowl and coat shrimp in the egg.
Transfer shrimp to the bowl with the almond flour mixture and toss very well with a fork until each piece of shrimp is coated. You may want to do this in two batches depending on how big your bowl is.
Arrange shrimp on a baking tray lined with parchment paper, spray well with avocado oil and bake until the shrimps are golden brown, about 10-15 minutes.
While shrimp is baking, prepare your sauce by mixing all sauce ingredients together until very creamy.
Remove shrimp from the oven and serve with sauce and minced scallion.
Store any leftovers in an airtight container in the fridge for up to 3 days.
Net Carbs: 3