Greek yogurt is used instead of mayonnaise in this skinny version of bang bang shrimp to make it lighter and more keto-friendly. The shrimp is covered in a spicy yogurt sauce and a crunchy coating of almond flour and coconut. The dish tastes great when it's crispy.
Ingredients: 1 lb shrimp, peeled and deveined. 1/2 cup Greek yogurt. 2 tbsp hot sauce. 1 tbsp honey or low-carb sweetener for keto. 2 cloves garlic, minced. 1/4 cup almond flour. 1/4 cup unsweetened shredded coconut. 1/4 tsp salt. 1/4 tsp black pepper. 1 tbsp olive oil. Lime wedges, for serving. Chopped fresh parsley, for garnish.
Instructions: Put Greek yogurt, hot sauce, honey or a low-carb sweetener, and minced garlic in a bowl. This is how you make the sauce. Add the shredded coconut, salt, and black pepper to another bowl and mix them together. Put a shrimp in the yogurt sauce and then cover it with the almond flour mix. Set a pan on medium heat and add the olive oil. For two to three minutes on each side, cook the shrimp in the pan until they are golden brown and done. Serve hot with wedges of lime and chopped fresh parsley on top.
Prep Time: 15 minutes
Cook Time: 10 minutes
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