Spicy Shrimp Salad

Serves: 2

1 cup Wheat-Free Market All-Purpose Baking Mix
1 teaspoon Cajun or all-purpose Seasoning (and extra for shrimp)
1 egg, beaten
1-pound large or extra-large shrimp, peeled and deveined 
Expeller pressed coconut oil (or your preferred oil) for deep frying

Shrimp Sauce:
2 tablespoons rice wine vinegar (or other vinegar if you are opposed to rice products)
½ teaspoon chili sauce or Siracha (to taste)
½ teaspoon garlic powder
½ teaspoon ground ginger
1/4 teaspoon Virtue Sweetener
2 tablespoons mayonnaise 
2 cups shredded cabbage
1 carrot, shredded

Preheat oil to 375 degrees F. Then, to a large gallon plastic bag, add baking mix and Cajun Seasoning. Blend well and taste for salt, add more if needed. 

Lightly sprinkle Cajun seasoning over raw shrimp then add shrimp to beaten egg. Stir, then add half of shrimp to seasoned flour, being sure to remove excess egg. Toss shrimp in bag to coat evenly with flour mixture. Carefully add shrimp to hot oil and cook for around 90 seconds or until shrimp are golden brown. Drain on paper towels and then prepare remaining shrimp.

Prepare Spicy Shrimp Sauce by blending vinegar, chili sauce, garlic powder, ginger, sweetener and mayonnaise. Taste for sweetness and heat and adjust if needed.

Pour Spicy Shrimp Sauce over fried shrimp. Add cabbage and shredded carrot to plate and then top with shrimp and Spicy Shrimp Sauce. Enjoy.

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