Preparation

Pat the shrimp (6 oz) dry with paper towels and season lightly with salt and pepper. Set up a breading station with almond flour (¼ cup) in one bowl, a beaten egg (1) mixed with heavy cream (1 Tbsp) in another, and crushed pork rinds (½ cup) in a third.

Dredge the shrimp first in the almond flour (¼ cup), then dip into the egg mixture (1 egg + 1 Tbsp heavy cream), and finally coat with the crushed pork rinds (½ cup), pressing gently to adhere.

Heat a skillet over medium heat and melt the butter (1 Tbsp) for shrimp. Add the breaded shrimp to the skillet and cook for 2–3 minutes per side until golden brown and cooked through. Remove from the pan and set aside.

In the same skillet, melt the butter (1 Tbsp) for the greens. Add the chopped spinach or baby greens (1 cup) and sauté for 1–2 minutes until just wilted. Season lightly with salt and pepper.

In a small bowl, whisk together the mayonnaise (2 Tbsp), hot sauce (1 tsp), smoked paprika (½ tsp), garlic powder (¼ tsp), and apple cider vinegar (1 tsp) to create the keto chili sauce.

To assemble, place the sautéed greens into a bowl, top with the pork rind-crusted shrimp, and drizzle generously with the chili sauce. Serve hot.