You’ve probably heard of theInstant Pot ¯\_(ツ)_/¯
But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
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, put 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, put 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 begin 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