Shared by DeniseM
This is just a slightly different take on Alfredo sauce. Alfredo sauce with a bit of spice. For the shrimp, I substituted the flour with coconut flour. Almond flour would also work. Coconut flour can burn very quickly, so immediately after I placed the breaded shrimp in the skillet, in some olive oil and butter, I almost immediately started flipping them to the other side. Then once flipped on the other side I almost immediately started taking them out of the pan. Shrimp cook very fast; you don’t want them to be overcooked and rubbery.
The Spicy Jalapeño Alfredo Sauce
The Jalapeño Alfredo is basically to your tastes, but here are the quantities and the method I used.
I sautéed three large finely chopped jalapeños in a half stick of butter for a few minutes, then added chopped garlic. I like a lot of garlic, so I used 2-3 tablespoons of jarred minced garlic, but you could certainly use less. I let the garlic cook for about a minute, then added half a block of cream cheese. When that is soft and mixed in, I add 2-3 cups of heavy cream. Then I used one whole package of Kraft shredded parmesan, plus I had a small piece of fresh parmesan that I used also. I seasoned it with seasoning salt and ground pepper.
I served it over Konjac penne pasta, but you could use whatever low-carb noodle you like, cauliflower rice, or even roasted veggies like broccoli. It turned out very yummy! Maybe sprinkle just a little less parsley on top and not pour it on as I did! :)
Crispy garlic shrimp
Ingredients:
Raw or pre-cooked shrimp (I used frozen pre-cooked ones)
1/2 tsp Salt
1/4 tsp Turmeric
1 tsp Red Chilli Flakes
1/2 tsp Black Pepper
2 to 3 tbsp Soy Sauce
2 garlic cloves (minced)
1/2 coconut flour
1/4 cup pork panko crumbs
1/2 tsp baking soda
Method
Marinate the shrimps, then coat them with a dry mixture.
Deep fry for 5-6 mins until golden and crispy. Enjoy!