Bang Bang Shrimp Tacos

Michele F

For the Shrimp

• 1 pound shrimp, peeled and deveined

• 1 egg

• ⅓ cup coconut flour

• ¼ cup arrowroot powder

• ½ teaspoon salt

• 3 Tbsp coconut oil

• sliced green onions, optional

For the Bang Bang Sauce

• ⅓ cup Whole30 compliant mayonnaise

• 2 tsp Whole30 compliant hot sauce

• 2 Tbsp Whole30 ketchup

• 1 Tbsp coconut aminos

• 1 tsp garlic powder

• ¼ tsp sea salt

Taco Shells

• Butter lettuce leaves

Instructions

1. Break egg into a bowl and whisk until scrambled. Set to the side.

2. Stir together coconut flour, arrowroot powder, and salt in a large bowl.

3. One at a time, coat shrimp in the egg then dredge in flour mixture. Place on a baking sheet.

4. Over medium heat, melt coconut oil in a large skillet. Cook shrimp in a single layer, adding more oil as needed. You’ll likely need to cook the shrimp in batches depending on the size of your skillet.

5. Let the bottom of the shrimp brown before you flip (about 2 to 3 minutes) and cook through on the other side.

Once fully cooked and crispy, remove the shrimp from the skillet and onto a towel or paper towel to absorb excess oil.

6. Whisk together the ingredients for the sauce in a large bowl. Add cooked shrimp to the sauce and toss. Garnish with green onions.

7. Place shrimp into lettuce leaf, add desired toppings, wrap, and enjoy.

See the full recipe (AIP modifications) @grassfedsalsa: grassfedsalsa.com/blog/bang-bang-shrimp-tacos-whole30-aip/ Clickable link in bio!

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