Shrimp skewers breaded with almond flour and spices, fried in coconut oil. Served alongside salad with a rich chipotle mayo sauce.
I’m not big on New Year’s Resolutions (we dedicated a whole podcast on how disruptive resolutions can be to our overall health here), but I do see the value in staying focused on the things that make me feel happy, healthy, and whole.
I personally set aside time once a month (on the 10th of every month – my birthday number) to assess how I’m allocating my time, energy, and money to see if I’m actively contributing to the life I want to live.
While MANY of the things I do daily to contribute to the life I want to live have nothing to do with the keto diet (think: camping, yoga, Netflix binges, pajama parties, art classes, and daily walks), there are a couple of must-do keto nutrition, diet, and keto food prep actions on my “list” that support the balanced body and mind I want to maintain with my keto diet.
Some of the little things that make a BIG difference when it comes to maintaining my eating style are:
Always having fresh vegetables in the fridge… grocery shopping before it gets too low
Knowing to stock up on fresh fruits about 5 days before my period… otherwise, I’ll eat mounds of sugary things and my mood and work ethic will suffer substantially
Keeping at least six servings of cooked keto-friendly proteins in the fridge or freezer
Spending an hour or two every week creating new and exciting ways to prepare quick 20-minute keto meals… otherwise, I get bored and eat things that don’t make my body feel good
So the first three items are pretty self-explanatory, but the last one on quick 20-minute meals is something I know we can all benefit from. This week, I created a quick and easy keto shrimp salad that was out-of-this-world amazing. So much so that I Kevin said, “Babe, this is blog-worthy. You’ve got to make it again and share it with the peeps!” (FYI: you guys are called ‘the peeps’).
So here we are! The salad couldn’t be easier to whip up. The Bob’s Red Mill Almond Flour combined with frying the skewers in coconut oil and drizzling the salad with chipotle mayo dressing makes this recipe an official FAT BOMB dinner – a great way to boost your fat for the day without relying on another silicone mold treat.
Let’s dig in!
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Breaded Shrimp Salad with Chipotle Mayo
Author: Leanne Vogel
Recipe type: Paleo, Gluten-free, Dairy-free, Refined sugar-free, Corn-free, Grain-free, Low-carb, Keto
Prep time:
10 mins
Cook time:
6 mins
Total time:
16 mins
Serves: 4
Shrimp skewers breaded with almond flour and spices, fried in coconut oil. Served alongside salad with a rich chipotle mayo sauce. MACROS 85% fat, 4% carb, 11% protein.
Ingredients
Shrimp Skewers
½ 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)
¾ cup (110 g) Bob’s Red Mill Almond Flour
¾ teaspoon finely ground gray sea salt
½ teaspoon garlic powder
¼ teaspoon ginger powder
¼ teaspoon ground black pepper
1 egg, whisked
Dressing
⅔ cup (210 g) mayonnaise
2 teaspoons lime juice, optional
1 teaspoon chipotle powder
Salad
4 cups (280 g) iceberg lettuce mix
Instructions
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.
Notes
Leftovers, store ingredients separately, for up to 2 days in the fridge.
3.5.3226
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What helps you stay motivated and inspired to treat your body with kindness? Let’s chat about it in the comments!
Whether you choose to reassess and refocus on New Year’s, your birthday, anniversary, a date that holds significance to you, or whatever, it is nice to set aside some time every week, month, or year, for some good ‘ol “where am I at, what am I doing, what do I want” sessions. Let’s chat about what things you focus on, what keeps you motivated, and where you find your inspiration. I love hearing your stories ;)