I’m not exactly what you’d call the most spontaneous person. I love a good adventure- don’t get me wrong, but my spontaneity is a little more calculated, like, “we can be spontaneous from 2-5pm” kind of spontaneous. And while I’ve gotten a little more laid back over the years, I’m still not someone to pack up and go on a ten day vacation on a whim… or invent a recipe on the spot. But this one is different. This one came out of, “I want tacos, but I want something different than what we always do. I want something a little spicy, and tangy, and a little sweet… maybe a little crispy something in there…” And you all, I could get used to having a little more spice in my life. ???? These entirely grain-free tacos are not only delicious, they’re EASY (always my favorite!). These deserve a spot on your meal plan, next week!
Crispy Taco Shrimp:
1 lb fresh or frozen and defrosted peeled and deveined shrimp, patted dry
1 cup almond flour
1 tbsp taco seasoning
- Preheat oven to 375. Line a baking sheet with parchment paper.
- Whisk egg in a large bowl. In a separate bowl, whisk almond flour with taco seasoning and salt.
- Dip shrimp first in egg and then in almond flour mixture to coat.
- Place shrimp with space between on parchment paper and bake in oven for 15 minutes. Serve on top of slaw and taco shells (or taco salad!)