Breaded Shrimp Salad



  1. Skewer 3 shrimp per bamboo skewer.
  2. Place on a plate.
  3. Combine the almond flour, salt, garlic powder, ginger powder, and pepper in a small shallow dish that is long enough to accommodate the skewers.
  4. Beat the egg in another small shallow dish.
  5. Dip a shrimp skewer into the beaten egg, then coat generously in the almond flour mixture.
  6. Once coated, set on one half of a wire cooling rack.
  7. Repeat with the remaining skewers.
  8. Melt the oil in a frying pan over medium-low heat.
  9. Once melted, wait 1 minute before placing all the skewers in the hot oil.
  10. Cook in batches if necessary.
  11. Cook the skewers until lightly golden on the first side, up to 4 minutes.
  12. If, after 4 minutes, the coating hasn't turned a light golden color, turn the heat up to medium and continue cooking until lightly golden.
  13. Flip over and cook for another 2 to 3 minutes.
  14. Transfer the finished skewers to the free side of the wire rack.
  15. Combine mayo, lime juice and chipotle powder in a bowl.
  16. Divide the lettuce mix evenly among 4 salad plates.
  17. Top with the cooked shrimp skewers and drizzle with the dressing.