- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 8 servings 1x
Ingredients
- 32 oz shrimp, peeled, deveined, tails removed
- 2 eggs, beaten
- 1 1/2 cups almond flour
- 1/2 cup hot sauce (we like Frank’s)
- 6 tablespoons butter (ghee if whole 30)
- A few hearts of romaine lettuce
- 4 cups (ish) coleslaw mix (the kind with white cabbage, purple cabbage, and carrots)
- Homemade ranch (you can buy it from the store, but our fave homemade recipe is this one!)
Instructions
- Heat about 1/2 inch of avocado oil in a large skillet over medium high heat
- Set up the breading station for your shrimp. In one bowl, add your beaten eggs + salt and pepper. In another bowl, add your almond flour + salt and pepper. Add each shrimp to the egg mixture and let any excess drip off. Then add the shrimp to the almond flour mixture and toss until coated
- Fry the shrimp in your hot oil in batches until the shrimp are a deeply golden brown on both sides
- Meanwhile, bring your hot sauce to a simmer in a sauce pan
- Add the butter in little bits at a time, whisking to combine. Set aside
- To assemble each lettuce wrap, pile some coleslaw mix (about 1/4 cup) into a romaine lettuce leaf. Add about 3 shrimp on top of the coleslaw and drizzle (don’t be shy!!) with ranch
Notes
If you want to keep the shrimp extra crispy, keep the shrimp and sauce separate, and toss the three you need for your lettuce wrap right before assembling and eating. This ensures that they stay extra crunchy and good!
Nutrition
- Serving Size: 2 lettuce leaves, 1/2 cup coleslaw, 6 shrimp, 1/4 cup ranch
- Calories: 606
- Sugar: 4 g
- Fat: 54 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 33 g