Low-Carb Bang Bang Shrimp Sandwiches

Bang Bang Shrimp Sandwiches

Slightly Spicy Bang Bang Shrimp recipe from our influencer partner Melanie (@melshealthybowl)

Calories

890

Protein

64g

Fat

64g

Total
Carbs

32g

Sugar

Dietary
Fiber

16g

Sweetener

Net
Carbs*

14g

*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.

Serves

Makes two sandwiches

Ingredients

Sandwiches:

16 medium/large pieces of shrimp
1/2 cup chopped spinach
2 SOLA Low-Carb Hot Dog Buns
4 Tbsp avocado oil (for frying)
1 Tbsp vegan butter (for toasting buns)
Few dashes of Garlic herb seasoning (for toasting buns)

Dry Batter:

1/2 Cup Almond Flour
1/2 Tbsp Paprika
1/2 Tbsp Garlic Powder
Salt & Pepper
3 Tbsp Plant egg

Bang Bang Sauce:

2 Tbsp Vegan Mayo
1-2 Tbsp Sriracha
1 tsp Habanero Hot Sauce

Directions

Make the bang bang sauce in advance and place it in the fridge.
Thaw SOLA’s Hot dog buns and set them aside for now.
In a deep plate, mix all dry batter (almond flour, paprika, garlic powder, salt, and pepper).
In a separate bowl, have plant egg ready.
Add all the shrimp into the plant egg bowl and mix.
Then, place the shrimp into the dry seasoning mixture to thoroughly coat each shrimp.
Heat the avocado oil in a deep skillet over medium heat.
Carefully place the shrimp into the hot skillet and fry. Cook shrimp for about 3 minutes on each side, until golden brown and opaque in the center.
Do not overcrowd the skillet when frying; repeat until all shrimp are fried.