Spinach alfredo sacue 
Chaffle mix 
mayo/spices for shrimp batter 
white bread chaffle
This was fun. If you like fried shrimp, then you will love this one. I did something a little different this time. Instead of using an egg wash for the batter, I used mayo. Sound nasty? Well it’s not. Actually, for shrimp, the mayo was a better binder for the Parmesan than the egg wash. Topped with our homemade spinach Alfredo sauce on top of a white bread chaffle, there is nothing bad about this! And do yourself a favor, don’t buy junk frozen shrimp. Buy you some good fresh caught Gulf shrimp. Farm raised and imported shrimp does taste different.
Ingredients:
Shrimp: 1 lb large/jumbo gulf shrimp; 2 cups mayo; Seasonings of choice; 6 oz. shredded Parmesan cheese
Alfredo sauce: 1 cup heavy whipping cream; 6 oz. shredded Parmesan cheese; 2 tbs grass-fed butter; 3 cups of baby spinach; salt and pepper
White bread chaffle: 1 egg; 3 tbs. almond flour; 1 tbs. sour cream; 1/4 tsp baking powder; 1 tsp water (I actually double this because the above ingredients yield 2 chaffles; I have a quad waffle maker)
Instructions:
Peel and de-vein your shrimp and set to the side. In a bowl, add your mayo and seasonings and mix well. On a plate, place the shredded Parmesan. Dip your shrimp into the mayo and ensure it’s coated well. Place coated shrimp on the parmesan, coat both sides and immediately place into the air fryer. Repeat until you fill up your air fryer. Mine is huge and can hold the entire lb of shrimp, but be careful that you don’t overload yours as they won’t cook even. Once full, set air fryer to 400 and cook for 15 minutes. Stop at 7 minutes and flip (yes some of the parmesan on the bottom will come off, just sprinkle a little more on top when you’re done flipping). Finish cooking until you hit the 15 minutes or your shrimp is cooked.
In a pot, melt your butter then add your cup of HWC. Stir until the butter is melted. Add in your bag of parmesan, 3 cups of spinach, salt and pepper, and stir until nice and smooth. Remove from heat.
For the chaffle, add the egg to a bowl and beat. Add in your sour cream, water and baking powder before you put in the almond flour (it seems to mix better). Once the almond flour has been added, mix until it’s nice and smooth. It should look like pancake batter. Put into your pre-heated waffle maker and cook until it stops steaming.
Plate your cooked chaffle, add your shrimp, and top with the spinach alfredo sauce and enjoy. And remember, this is just how I make them. You can tweak and add ingredients or remove ingredients as you see fit.
The Keto Guru 