LOW CARB SHRIMP WITH ASIAN SLAW
Nutritional Value for 1.5 cups slaw, 2 Tbsp sauce, 5-6 shrimp
363 calories
26g fat
6g net carbs
22g protein
Ingredients
For the slaw:
- 6 cups shredded Napa cabbage
- 1/2 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup sliced or slivered radishes
For the sauce:
- 1/3 cup mayonnaise
- 1 Tbsp chopped roasted red peppers
- 1.5 Tbsp Sriracha hot sauce
- 2 Tbsp granulated sugar substitute
- 2 Tbsp unsweetened rice wine vinegar
- 1 tsp fish sauce
- 1/4 tsp garlic powder
For the Shrimp:
- 1 egg
- 1 tsp Sriracha hot sauce
- 1 lb extra large shrimp peeled and de-veined, thawed
- 1/2 cup coconut flour
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 tsp ground ginger dried
- 1/4 tsp garlic powder
- Avocado or other oil for frying
Instructions
-
For the best results you want to prepare your slaw and sauce first – then your shrimp is still crispy and hot, which makes a nice contrast when you serve it with the cold slaw and sauce.
For the Slaw:
-
Either use a prebagged mix and just toss some cilantro and scallions on there for an Asian flair – or combine all of the listed ingredients and arrange on a large plate or platter. Chill.
For the Sauce:
-
Combine all of the ingredients in the small cup of a magic bullet or blender. Blend until smooth. Chill until ready to serve.
For the Shrimp:
-
Beat the egg and Sriracha together in a small bowl. In another small bowl, combine the coconut flour, salt, cayenne, ginger, and garlic powder and stir. Rinse the shrimp and pat dry.
-
Add the shrimp to the egg mixture and then toss to coat in the seasoned coconut flour. Heat oil (about 2 inches deep) in a heavy duty medium sized pan until it sizzles when you flick a (TINY) drop of water into it. To conserve oil, don’t use a huge pan – even if it means you have to cook the shrimp in smaller batches of about 5 at a time. Cook the coated shrimp until golden brown and firm – if your oil is hot this should only take 2 minutes or so.
-
Remove to a paper towel lined plate until all of the shrimp are cooked. Arrange the hot shrimp on the cold slaw and drizzle with the sauce. Serve immediately.
