Keto-friendly Bang Bang Shrimp!

Ingredients:

For the shrimp:

• 1 pound shrimp, peeled and deveined
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• Cooking oil for frying (e.g., avocado oil)

For the Bang Bang Sauce:

• 1/4 cup mayonnaise
• 1 tablespoon sugar-free sweet chili sauce
• 1 tablespoon hot sauce (adjust to your spice preference)
• 1 teaspoon lime juice

Instructions:

1. In a shallow bowl, mix together the almond flour, grated Parmesan cheese, paprika, garlic powder, salt, and black pepper. Set aside.
2. Dip each shrimp into the beaten eggs, allowing any excess to drip off, then coat it in the almond flour mixture, pressing lightly to adhere. Repeat with all the shrimp.
3. Heat cooking oil in a large skillet or deep fryer to about 350°F (175°C).
4. Working in batches, fry the coated shrimp for 2-3 minutes per side, or until they turn golden brown and crispy. Remove from the oil and place them on a paper towel-lined plate to drain any excess oil.
5. In a small bowl, whisk together the mayonnaise, sugar-free sweet chili sauce, hot sauce, and lime juice to make the Bang Bang sauce.
6. Serve the crispy shrimp with the Bang Bang sauce on the side for dipping. You can garnish with sliced green onions or chopped cilantro if desired.

Enjoy your keto-friendly Bang Bang Shrimp!

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