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Grain-free crispy chili shrimp tacos with honey lime slaw

Ingredients

Scale

Grain-free Crispy Chili Shrimp:

1 lb fresh or frozen and defrosted peeled and deveined shrimp, patted dry
1 egg
1 cup almond flour
1 tbsp taco seasoning
pinch salt

Creamy Honey Lime Slaw:
1 bag slaw mix
1/2 cup mayonnaise (I love homemade)
2 tbsp lime juice
zest of 1/2 lime
1/21 tbsp honey
pinch sea salt
optional: dash cayenne for a kick

Instructions

Shrimp:

  1. Preheat oven to 375. Line a baking sheet with parchment paper.
  2. Whisk egg in a large bowl. In a separate bowl, whisk almond flour with taco seasoning and salt.
  3. Dip shrimp first in egg and then in almond flour mixture to coat.
  4. 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!)

To assemble:

  1. Whisk mayonnaise with lime juice, zest, honey and cayenne if using. Toss with slaw mix and season to taste.
  2. Serve tacos with slaw and shrimp- and avocado and cilantro if you’ve got it!