Pork Rind Popcorn Shrimp
Crispy, golden shrimp coated in pork rinds and fried in butter, served with a spicy sriracha sesame mayo dip.
Ingredients
For the Shrimp:
8 oz raw shrimp, peeled and deveined
½ cup crushed pork rinds (fine breadcrumb consistency)
1 egg, beaten
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp cayenne (optional)
Salt & pepper, to taste
2 Tbsp butter or tallow (for frying)
For the Sriracha Sesame Mayo:
¼ cup avocado oil mayo (or homemade mayo)
1–1½ tsp sriracha or hot sauce
1 tsp toasted sesame oil (off heat only)
½ tsp lime juice
Pinch of salt
Optional: ½ tsp coconut aminos for added depth
Macronutrients
(per serving, makes 1)
Protein: 42g
Fat: 52g
Carbs: 3g
Preparation
Set up 2 bowls: beaten egg in the first, and pork rinds mixed with paprika, garlic powder, cayenne, salt, and pepper in the second.
Pat shrimp dry. Dredge each in coconut flour, dip in egg, then coat with pork rind crumbs. Set aside.
Heat butter or tallow in a skillet over medium-high. Once hot, fry shrimp in batches, 1–2 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate.
In a small bowl, mix mayo, sriracha, lime juice, sesame oil, and salt. Stir until smooth and creamy. Taste and adjust heat level to preference.
Plate shrimp and serve with the chili mayo on the side for dipping or drizzle over the top. Garnish with sesame seeds or scallions if desired.
MONDAY 260525