INGREDIENTS
1 lb Peeled Shrimp Tails Off Shrimp
1/2 Cup Almond Flour
2 tbsp Grated Parmesan Cheese
2 Whole Eggs
1/3 Cup Sparkling Water
2 Cups Neutral Deep Frying Oil
1 Stalk Green Onions
1/2 Cup Snack Primal Walnuts
1 Cup Water
1/2 Cup MonkFruit Erythritol Blend
Sauce
1/2 tbsp Butter
1/4 Cup Heavy Cream
1 tbsp Mayo
1 tsp Monkfruit Erythritol Blend
Directions
Chop green onions and set them aside.
In a stovetop pot, mix together 1 cup of water and 1/2 cup of Monkfruit Erythritol Blend and bring to a boil over high heat. Once boiling, add in walnuts and boil for 1 minute. Next, remove walnuts and place them on top of a drying rack.
Prepare shrimp by deveining, peeling, removing tails and drying off any liquid with a paper towel. *Shrimp must be dry so the batter can stick on.
Prepare batter by combining Almond Flour, grated Parmesan cheese, eggs and Sparkling Water. Use a hand/stand mixer to mix (you can hand whisk, but the batter won’t be as airy). *Batter may be slightly runny depending on the brand of Almond Flour used. If this is the case, add more Almond Flour a tsp at a time until desired consistency is reached.
Transfer the shrimps into the batter mix, mix well ensuring even coat, and set aside.
Pour enough cooking oil to cover the shrimp into a fry pan of choice (we use a cast iron pan) and heat oil up to 375F (if you don’t have a thermometer, just wait until the oil starts to lightly smoke, about 3-5 minutes). Note – it’s very important for the oil to be up to temp, otherwise, the batter will come off.
Once up to heat, reduce heat to medium, carefully add coated shrimp and cook for 30-45 seconds or until golden brown per side. Once done, transfer shrimp to a drying rack.
Prepare the sauce by adding butter and heavy cream into a large Teflon frying pan on medium low heat. Cook for 3-5 minutes until sauce is reduced and thickened. Transfer the reduced sauce into a mixing bowl and mix in Monkfruit Erythritol Blend and mayo.
In a large mixing bowl, combine walnuts, fried shrimp, sauce and gently toss together. Once coated, transfer to a serving plate and top with green onions.
