Simply Healthy Fried Shrimp

I’m just going to come right out and say it – these are the best dang shrimp I’ve ever made in my life... like, I just finished my plate and immediately had to come write this because it’s so dang good the whole world needs to know about it!

Thankfully, it’s super simple and an affordable take on a fancy shrimp dinner out, too.

Ingredients:
– 1 lb bag frozen raw, shelled, deveined, tail off (saves so much time, worth the extra pennies)
– 1 tbsp coconut oil
– 1 egg
– 3 cups coconut flour
– garlic powder (to taste)
– cumin (to taste)
– ground ginger (just a little)
– Trader Joe’s Vegan Chicken-less Seasoning Salt (tastes like Ramen noodles seasoning)

Directions:
– place shrimp in strainer and run cold water over it until thawed
– microwave coconut oil until it becomes liquid (about 15 seconds)
– combine coconut oil with one egg
– in separate mixing bowl, combine coconut flour with seasonings
– dredge shrimp in egg wash, then flour mixture, then place into air fryer
– cook on 380 for 10 minutes, flipping once halfway
– enjoy!

Honestly, the only thing that’s missing from this recipe that would make these coconut shrimp is the coconut flakes. I didn’t have any and was too impatient to wait to make these, LOL, so I decided to make coconut-flavored shrimp (thanks coconut oil and coconut flour!)

One of the best parts of ordering coconut shrimp at a restaurant is banking on getting some sweet and tangy sauce to dip those bad boys in. I’m still working on perfecting a keto-friendly sweet chili sauce, but, what I made today is ah-mazing!

Sauce ingredients:
– Hellman’s Real Mayonnaise
– fish Sauce
– G Hughes Sugar Free BBQ sauce
– sriracha
– salt
– ground ginger
– garlic powder

I didn’t measure them…ended up using about two big spoonfuls of mayo, one big spoonful of BBQ, plenty of fish sauce and sriracha and minimal seasonings. I like to measure to taste and make adjustments throughout until it’s exactly what I’m going for.

If you can’t tell, I love to cook/bake based off of my mood. And if I’m out of an ingredient, I’ll improvise! Today was a good day for improvisation. I’m definitely making these air-fried shrimp again.

What else would you like to see me make? Drop a comment below!

xoxo,

HB

Simple Chocolate Chip Cookies | Dairy-free keto

Who doesn’t love homemade chocolate chip cookies?!

Growing up, I was so fortunate my mom was both a great cook and a great baker! We always had a delicious home-cooked meal on the table for supper and *almost* always had something for dessert, too. She’s also a dietician, so I had the best balance of eating all the yummy things, but staying within healthy boundaries.

Ever since the stay-at-home rule started in Dallas due to COVID-19, I’ve been eating everyyyything in my pantry. Snacks on snacks on snacks, y’all.

Thankfully, I’ve still kept those healthy boundaries I learned growing up, for the most part. C’mon, we’re all human!

Another reason I wanted to try out making cookies is because I’ve n e v e r done it before. I’ve only ever baked the tear apart ones! I know, I know. Fairly sad for a 27-year-old.

OKAY, OKAY now for the recipe.

Ingredients:
– 1 stick plant-based butter (I love the Country Crock avocado oil brand)
– 2.5 cups superfine blanched almond flour
– 1.5 cups erythritol (I love Swerve, granular)
– 1 tsp vanilla extract
– semi-sweet chocolate chips to taste (I used Lily’s brand to keep it keto)
– 1 egg

Directions:
– mix dry ingredients together thoroughly
– stir softened butter with vanilla extract
– combine wet and dry mixtures until smooth
– add egg
– fold in desired amount of choc chips
– scoop into small balls on parchment-paper-lined baking sheet
– bake at 375 for 9 – 11 min

Depending on the size of dough scoops you make, this should come out to about 2 dozen cookies.

I’m so glad I now have something sweet to reach for, and I don’t have to think twice because it’s still in line with my health goals! Staying keto and eating dairy free 95% of the time has not only helped me lose weight, it’s tremendously helped my autoimmune disease, hidradenitis suppurativa.

What kind of treats are you making these days? I’d love if you tried my recipe! Be sure to tag me @healthyhannahchristine on insta.