The Restaurant version of this recipe uses small shrimp that are breaded and fried, but after trying it with suateed shrimp, I realize that the magic is really in the sauce and not in the breading. The sauce is simple and uses common ingredients.
It is supper easy to make to taste and you can substitute chopped, cooked chicken or another type of seafood in place of the shrimp.
1/2 cup mayonnaise
1/4 cup chili garlic sauce
1 1/2 teaspoons lemon juice
1 teaspoon Sriracha sauce
3 drops liquid sweetener
2 pounds raw medium shrimp, peeled and deveined
2 tablespoons salted butter or refined coconut oil
2 cups of shredded iceberg lettuce
1/4 cup pork rind dust (optional)
1 green onion, sliced (optional)
- Make the sauce: In a large bowl, whisk together the mayonnaise, chili garlic sauce, lemon juice, Sriracha, and sweetener. Set aside.
- Pat the shrimp dry. Melt the butter in a large skillet over medium-high heat. Saute the shrimp in the butter until it turns pink and is cooked through. 4 to 6 minutes. Remove the shrimp from the skillet with a slotted spoon and place in the bowl with the sauce. Toss to coat.
- To serve, divide the lettuce among four plates. Serve the shrimp over the top of the lettuce. If desired, sprinkle the pork rind dust and sliced green onion over the shrimp just before serving. Store leftovers in the refrigerator (keeping the sauced shrimp separate from the lettuce) for up to 3 days.
This recipe is one of more than 150 keto recipes found in my book “Crazy Busy Keto” which is available on Amazon and in book stores across America.