So, if something is good, why change? Because you always want to improve right? Well this was a hit! You are going to want to make this one. And, the crema sauce, takes this to another level. Let’s see what we need here:
1 cup sour cream
2 jumbo avocados
1 bushel cilantro
4 (or more) fresh jalapenos
1 lime, fresh squeezed
Salt to taste
1 lb of fresh large shrimp
1 cup of coconut flour (you can use almond flour if you like) you can find it on Amazon here –> https://amzn.to/3kB1M9n
2 large eggs
1 cup of unsweetened coconut flakes
1 squeeze of coconut flavored sweet drops (this is the secret weapon) find on amazon here –> https://amzn.to/3iBlPTn
Folio cheese wraps (your tortilla replacement)
In your blender, place your avocado, sour cream, cilantro, salt, squeezed lime juice, and jalapenos. Mix in blender until crema is smooth. Remove lid, give it a good stir and taste. If you need more heat or more salt, add as needed. Place lid back on and mix again. Once nice and smooth, place in fridge while prepping the shrimp.
Peel, de-vein, and wash your shrimp. Set up your batter station with a bowl with your beaten egg, coconut flour, and coconut flakes. In your egg wash, squirt 1 squirt of the coconut sweet drops. This is very powerful so be careful here. This really helps add back in the sweet flavor of coconut the unsweetened coconut doesn’t have. Place your shrimp in the coconut flour first, then the egg, and lay on the coconut. Ensure both sides get coated evenly. Place on your air fryer rack. Repeat until all of your shrimp is battered. Insert racks into your pre-heated air fryer and cook for 12 minutes at 375 degrees. Once your time is up, remove and let rest.
Microwave your folio for 1 minute 45 seconds to get it good in crunchy. If you like it softer, go less. Of course add more time to get it even crispier. Enjoy!
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.
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)
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.