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Breaded Shrimp Salad with Chipotle Mayo

Breaded Shrimp Salad with Chipotle Mayo

I’m now not massive on New 12 months’s Resolutions (we dedicated an entire podcast on how disruptive resolutions may be to our normal fitness right here), however I do see the price in staying centered at the things that make me sense glad, healthy, and entire.
I individually set aside time once a month (at the 10th of each month – my birthday range) to assess how I’m allocating my time, energy, and cash to see if I’m actively contributing to the lifestyles I need to live.

while many of the matters I do every day to make contributions to the life I need to stay have nothing to do with the keto diet (suppose: tenting, yoga, Netflix binges, pajama events, art classes, and every day walks), there are a couple of should-do keto nutrition, weight loss plan, and keto food prep moves on my “list” that support the balanced frame and thoughts I want to preserve with my keto weight loss plan.

Breaded Shrimp Salad with Chipotle Mayo


INGREDIENTS
Shrimp Skewers:
  • ¾ cup (110 g) Bob’s Red Mill Almond Flour
  • ¾ teaspoon finely ground gray sea salt
  • ½ teaspoon garlic powder
  • ½ cup (210 g) coconut oil
  • 12 bamboo skewers, 6-inch (152 mm), soaked in water for 10 minutes
  • 14 oz (400 g) large raw white shrimp (deveined with tail off)
  • ¼ teaspoon ground black pepper
  • 1 egg, whisked
  • ¼ teaspoon ginger powder


Dressing:
  • 1 teaspoon chipotle powder
  • ⅔ cup (210 g) mayonnaise
  • 2 teaspoons lime juice, optional

Salad:
  • 4 cups (280 g) iceberg lettuce mix


INSTRUCTIONS
  1. place the coconut oil in a big frying pan.
  2. Skewer three shrimps consistent with bamboo skewer. region on a easy plate, and repeat till all shrimps are on a skewer.
  3. combine the almond flour, salt, garlic powder, ginger powder, and black pepper in a shallow dish.
  4. place the egg in a small dish.
  5. lightly coat a shrimp skewer inside the whisked egg. transfer over to the almond flour mix and coat generously. as soon as whole, transfer to at least one aspect of a cooling rack. Repeat with all skewers.
  6. Set the pan with coconut oil to medium-low warmth. once the coconut oil has melted, wait one more minute earlier than cautiously setting all skewers into the oil. you can should do batches in case your pan isn't always large sufficient.
  7. prepare dinner the skewers for as much as four minutes on the first aspect. If after four mins, the coating isn’t a light golden, turn the heat as much as medium. flip over and cook dinner for every other 2 to three minutes.
  8. switch the finished skewers to the alternative end of the cooling rack.
  9. whilst the shrimps are cooking, prepare the dressing by using combining all components in a small bowl.
  10. Divide the iceberg lettuce mix between four salad plates. pinnacle with cooked shrimp skewers and chipotle mayo dressing.

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