- 1/2 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)
- 3/4 cup (110 g) Bob’s Red Mill Almond Flour
- 3/4 teaspoon finely ground gray sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- 1/4 teaspoon ground black pepper
- 1 egg, whisked
- 4 cups (280 g) iceberg lettuce mix
- Place the coconut oil in a large frying pan.
- Skewer three shrimps per bamboo skewer. Place on a clean plate, and repeat until all shrimps are on a skewer.
- Combine the almond flour, salt, garlic powder, ginger powder, and black pepper in a shallow dish.
- Place the egg in a small dish.
- Lightly coat a shrimp skewer in the whisked egg. Transfer over to the almond flour mix and coat generously. Once complete, transfer to one side of a cooling rack. Repeat with all skewers.
- Set the pan with coconut oil to medium-low heat. Once the coconut oil has melted, wait one more minute before carefully placing all skewers into the oil. You may have to do batches if your pan is not large enough.
- Cook the skewers for up to 4 minutes on the first side. If after 4 minutes, the coating isn’t a light golden, turn the heat up to medium. Flip over and cook for another 2 to 3 minutes.
- Transfer the completed skewers to the opposite end of the cooling rack.
- While the shrimps are cooking, prepare the dressing by combining all ingredients in a small bowl.
- Divide the iceberg lettuce mix between four salad plates. Top with cooked shrimp skewers and chipotle mayo dressing.
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Leftovers, store ingredients separately, for up to 2 days in the fridge.
Nutrition Information Per Serving
- Calories: 860
- Calories from Fat: 753
- Total Fat: 83.7
- Saturated Fat: 30.9 g
- Trans Fat: 0.0 g
- Cholesterol: 167> mg
- Sodium: 911 mg
- Carbs: 7.7 g
- Dietary Fiber: 4.3 g
- Net Carbs: 3.4 g
- Sugars: 3.3 g
- Protein: 24.8 g