Keto Spicy Shrimp Stack

A low carb version of one of our all-time favorite recipes, these Spicy Keto Shrimp Stacks are ridiculously flavorful!

  • 1 avocado sliced
  • 1 cucumber chopped
  • 1 pound shrimp peeled and de-veined
  • 1 Tablespoon coconut aminos
  • 1 Tablespoon coconut oil
  • 1 yellow bell pepper chopped
  • 2 cups kelp noodles chopped
  • 2 Tablespoons spicy mayo

For the Ginger Sauce
  • 1 Tablespoon coconut aminos
  • 1 Tablespoon unseasoned rice wine vinegar
  • 1 Tablespoon olive oil
  • 2 teaspoon erythritol
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sesame oil

Keto Spicy Shrimp Stack

  1. Sauté shrimp chopped yellow bell peppers in 1 Tablespoon coconut oil and 1 Tablespoon coconut aminos for 3-5 minutes.
  2. In a small mixing bowl, whisk together ginger sauce ingredients.
  3. Allow cooked shrimp to cool while you prep your veggies.
  4. Chop kelp noodles so that they are similar in length to long-grain rice.
  5. Layer your ingredients in a plastic container, about 1 cup in size: shrimp, avocado, bell peppers, kelp noodles, and cucumber. Press gently to pack your shrimp stacks.
  6. Carefully flip your container over onto a plate and wiggle gently to release your shrimp stack.
  7. Drizzle with ginger sauce and spicy mayo. Garnish with chopped cilantro and/or green onion if desired.

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