The
Daily
Fix
20-minute AMRAP
Pork Rind-Crusted Shrimp Bowl with Chili Sauce
Why Small Farmers Are Disappearing
Complete as many rounds as possible in 20 minutes of:
5 strict chest-to-bar pull-ups
10 ring push-ups
20 weighted box step-ups
Crispy pork rind-crusted shrimp tossed over a bed of sautéed greens, drizzled with a spicy, creamy chili sauce.
Joel Salatin on American Thought Leaders
Men hold two 40-lb dumbbells and step to a 24” box.
Women hold two 25-lb dumbbells and step to a 20” box.
Post rounds completed to comments.
Ingredients
6 oz shrimp, peeled and deveined
½ cup crushed pork rinds
1 egg
1 Tbsp heavy cream
¼ cup almond flour
1 Tbsp butter (for cooking shrimp)
1 cup spinach or baby greens, chopped
1 Tbsp butter (for greens)
Salt and, to taste
For the Chili Sauce:
2 Tbsp mayonnaise
1 tsp hot sauce (no sugar added)
½ tsp smoked paprika
¼ tsp garlic powder
1 tsp apple cider vinegar
Macronutrients
Protein: 44g
Fat: 48g
Carbs: 4g
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.
Family farms in America are slowly disappearing, with a 2022 USDA census reporting that America lost 142,000 farms over just five years. The average farmer in America is now nearly 60 years old.
But it’s not government subsidies that farmers need to stay afloat, says Joel Salatin. What small farmers really need is the freedom to innovate and sell directly to local consumers—without facing a morass of red tape, regulations, and mandates.
Salatin, co-owner of Polyface Farms in Virginia, is widely recognized as a leading pioneer of sustainable or regenerative farming practices that enrich the land, rather than depleting it.
COMMENTS
7 rounds + 12 reps
- the upper gymnastics was difficult but those box stepups were painful!
Have to work on those chest to bars!
7rnds +2 pull-ups
5 Strict Pull-ups
10 Ring Push-ups
20 DB Box Step-ups (20”/25lbs)
5 strict ring rows
10 ring push-ups
20 weighted box step-ups 20lb DBs
TR: 8 rnds + 4 reps
Strict Pull Ups
5 Rounds + 4 reps
1. Preheat oven to 375°F. Foil-line small dish.
2. Pat shrimp dry; season. Mix egg and cream.
3. Dredge shrimp in almond flour, egg mix, then rinds.
4. Place shrimp and spinach in dish; drizzle butter.
5. Bake 12-15 min until shrimp pink and cooked.
6. Mix sauce ingredients.
7. Serve shrimp/greens with sauce drizzle.
9 half sets + 2