This was really amazing tasting. I used on top of a lemon infused pasta. I also added mushrooms to the shrimp when I seasoned them and put them in the Air Fryer as well. Super easy to do, took less than 30 minutes from start to finish. Can’t wait for leftovers!
i made this after getting an air-fryer from the better half. directions are spot-on . i used no-salt lemon pepper and let the shrimp sit in the sauce @ 30 minutes while i was goofing in the yard. it sure did look good. my wife and ( surprise daughter / 2-legged stomach ,that walked in unepectantly ) sure seem to enjoy it. i got sliders instead.
These shrimp look great! I’m a big fan of fried shrimp, but this recipe takes things to new, healthier level! Maybe I can eat them more often now?
We love this easy and delicious air fryer shrimp recipe – it is so simple, requires no cooking experience, and is naturally low carb and keto complaint – for an easy to make gluten free shrimp.
1 tablespoon olive oil
1 lemon, juiced
1 teaspoon lemon pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
12 ounces uncooked medium shrimp, peeled and deveined
1 lemon, sliced.
Preheat an air fryer to 400 degrees F (200 degrees C).
Combine olive oil, lemon juice, lemon pepper, paprika, and garlic powder in a bowl. Add shrimp and toss until coated.
Place shrimp in the air fryer and cook until pink and firm, 6 to 8 minutes. Serve with lemon slices.
Chewy Keto Chocolate Cookies Recipe
Crunchy Chicken Fingers Recipe
Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!
Preheat oven to 400 degrees F (200 degrees C).
Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.
Grilled Cassava Flour Pizza Crust
Grilled paleo pizza that is super fun and an interactive meal. Top with your favorite toppings.
Preheat grill for medium heat and lightly grease the grate.
Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.
Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.
Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.
Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.