This low carb and keto bang bang shrimp recipe uses a flavorful breading of almond flour and parmesan. I give instruction for air fryer and baking in the oven. The sauce is so delicious, I am obsessed! 4 Net Carbs for this delicious keto shrimp recipe
Prep Time: 10 minutes Cook Time: 16 minutes Total Time: 26 minutes Servings: 4 Calories: 474kcal
1 cup almond flour
1/2 cup Parmesan
1/2 teaspoon Kosher Salt
1/4 teaspoon Pepper
1 pound Jumbo Shrimp, peeled and deveined
1 Egg, beaten
1/2 cup Mayo or 0% Greek yogurt for WW
1 tablespoon Sriracha
Juice of 1 Lime
2 tablespoons Rice vinegar
1 teaspoon Garlic powder
2 tablespoons Soy sauce
2 tablespoons Granular Sweetener
1 tablespoon Ginger paste
Add almond flour, Parmesan, salt, and pepper to a food processor and pulse until it resembles coarse crumbs. Dump into a shallow bowl.
Dip each shrimp in the beaten egg and then coat in the crumbs, Place in a single layer in the air fryer. You may need to cook in 2 batches.
Cook in the air fryer at 360F for 4 minutes, then turn up the temperature to 400F and cook for 4 more minutes. If your shrimp are small you will need to decrease the cook time.
To make the sauce, place all ingredients in a medium bowl and whisk to combine.
Coat each shrimp with the sauce and serve.
To make these weight watchers friendly, replace the mayo with 0% Greek yogurt for 6 Freestyle points
To bake these in the oven, lay them all out on a lined sheet pan after breading. Bake in a 400F oven for 10 minutes, then Hi broil until they start to brown. Flip and broil for a few minutes more.
Nutrition for 1/4th recipe (including sauce)
Calories: 474kcal | Carbohydrates: 5g | Protein: 38g | Fat: 36g | Saturated Fat: 5g | Fiber: 1g