Keto Bang Bang Shrimp (Print Format)
Crunchy almond parmesan coated shrimp with a tangy, spicy sauce, perfect for a quick low carb meal.
# Ingredients:
→ Breading
01 -
1 cup almond flour
02 -
½ cup Parmesan cheese
03 -
½ teaspoon kosher salt
04 -
¼ teaspoon black pepper
→ Shrimp
05 -
1 lb jumbo shrimp, peeled and deveined
06 -
1 large egg, beaten
→ Sauce
07 -
½ cup mayonnaise
08 -
1 tablespoon Sriracha
09 -
Juice of 1 lime
10 -
2 tablespoons rice vinegar
11 -
1 teaspoon garlic powder
12 -
2 tablespoons soy sauce or coconut aminos
13 -
2 tablespoons granular sweetener
14 -
1 tablespoon ginger paste
# Steps:
01 -
Combine almond flour, Parmesan cheese, kosher salt, and black pepper in a food processor and pulse until coarse crumbs form. Transfer mixture to a shallow bowl.
02 -
Dip each shrimp into the beaten egg, then dredge thoroughly in the breadcrumb mixture to coat evenly. Set aside coated shrimp.
03 -
Arrange shrimp in a single layer in the air fryer basket, cooking in batches if necessary. Air fry at 360°F for 4 minutes, then increase heat to 400°F and cook for an additional 4 minutes until golden and cooked through. Adjust cooking time for smaller shrimp accordingly.
04 -
Whisk together mayonnaise, Sriracha, lime juice, rice vinegar, garlic powder, soy sauce or coconut aminos, granular sweetener, and ginger paste in a medium bowl until smooth and well combined.
05 -
Coat the cooked shrimp with the prepared sauce just before serving. Enjoy immediately.
06 -
Preheat oven to 400°F. Arrange coated shrimp on a lined baking sheet and bake for 10 minutes. Then broil until shrimp begin to brown, flipping halfway through broiling for even color.
# Tips:
01 -
To achieve a crispier texture, ensure shrimp are not overcrowded during cooking. Larger shrimp require longer cook times; adjust accordingly for smaller sizes.