These are super easy to make, and they're addicting. Use smaller shrimp if you want to eat them as a snack, like popcorn shrimp. Feeling more luxurious or looking for a meal? Get the larger size shrimp!
INGREDIENTS:
Olive oil cooking spray
1 large egg
1 tsp kosher salt
0.5 tsp black pepper
0.5 tsp garlic powder
0.5 tsp paprika
4oz plain pork rinds, processed in food processor into crumbs
0.25 cup grated Parmesan
16oz shrimp, peeled, deveined and patted dry
DIRECTIONS:
Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper and spray it with olive oil.
In a medium bowl, lightly whisk the egg.
In another medium bowl, whisk the crushed pork rinds with the salt, pepper, garlic powder, paprika, and Parmesan. Divide into two separate shallow bowls (to ensure the pork rind crumbs stay as dry as possible, making it easier to cat the shrimp).
Place a few shrimp at a time into the egg to coat. Allow excess to drip back, then roll shrimp in the coating mixture.
Transfer coated shrimp to baking sheet. Make sure the shrimp do not touch each other.
Generously spray the shrimp with olive oil spray. Bake until cooked, about 10 minutes. Serve immediately.
This recipe serves 4.
MACRO INFO:
350 Calories, 18g Fat, 1g Net Carbs, 44g Protein
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