Low Carb Shrimp Recipe

PREP TIME

10 mins

COOK TIME

15 mins

TOTAL TIME

25 mins

Paleo version of Bone Fish’s Bang Bang Shrimp

Author: Sharon

Recipe type: Appetizer

Cuisine: Seafood

Serves: 4

INGREDIENTS

• 1 lb Jumbo Shrimp
• 2 Tablespoons of Arrowroot Starch
• 1 teaspoon of Black Pepper
• 1 teaspoon of Garlic Powder
• 2 to 3 Tablespoons of cooking fat (coconut oil, lard, ghee)

For the Sauce

• ½ cup of Coconut Cream*
• 5 to 6 Tablespoons of Chile Paste
• 1½ Tablespoons of Almond Butter
• 1 Tablespoon of Apple Cider Vinegar

INSTRUCTIONS

1. Peel and devine the shrimp. Rinse, drain, and pat dry.
2. Combine the arrowroot, pepper, and garlic powder in a bowl.
3. Toss the shrimp into the dry mixture until well coated.
4. Heat a fry pan to medium high and add the cooking oil.
5. Fry the shrimp about 1-2 minutes on each side.
6. Remove the shrimp and set aside.

For the Sauce

1. Combine the coconut cream, almond butter, and vinegar
2. Add the chile paste step-wise, one tablespoon at a time, and taste as you go. Keep adding until you reach your limit.
3. Gently warm the sauce until slightly thin but not runny.
4. Coat the shrimp with the sauce or save for dipping.
5. Enjoy!

NOTES

* Chill one can of full fat coconut milk in the fridge overnight and scoop out the solid parts. I used Thai Kitchen