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Breaded Shrimp Salad

Ingredients

• 24 large shrimp, peeled, deveined, and tails removed
• 3/4 cup blanched almond flour
• 3/4 teaspoon finely ground sea salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ginger powder
• 1/4 teaspoon ground black pepper
• 1 large egg
• 1/2 cup coconut oil, for the pan
• 2/3 cup mayonnaise
• 2 teaspoons lime juice
• 1 teaspoon chipotle powder
• 4 cups iceberg lettuce mix

Directions

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.

Attribution