1/2 cup JUSTIN’S® Coconut Almond Butter
1 tablespoon lime juice
1 tablespoon fresh ginger juice
1/3 cup coconut milk
1.5 tablespoons sriracha
24 large raw shrimp (1 pound), peeled and deveined
1/2 cup shredded sweetened coconut
1/2 cup panko, or gluten-free panko
½ teaspoon salt
2 tablespoons all-purpose or gluten-free flour
1 large egg, beaten
Avocado oil spray
To make the dipping sauce, combine all ingredients in a small bowl and whisk until well combined.
Preheat air fryer to 375°F. Spray a non-stick baking sheet with avocado oil spray.
Combine coconut, panko and salt in a bowl. Place the flour in a small dish. Place egg in another bowl.
Dip the shrimp in the flour, then into the egg, then in the coconut mixture. Place shrimp on the baking sheet and spray both sides with avocado oil spray.
Spray the air fryer basket with avocado oil spray, and cook the shrimp, in 2 batches, 4 minutes on one side, and 2 minutes on the other. Repeat with the remaining shrimp.
Serve immediately with prepared dipping sauce.
Did you know there’s pumpkins in the jungle? Maple Pumpkin Monkey Bread is a delicious pull-apart treat that’s so sweet, you’ll forget where you are! I make it with maple syrup, pumpkin puree, and JUSTIN’S® Maple Almond Butter for a delicious dessert that works any night of the week.
Is It a cookie? Is it a cake? White Chocolate Peanut Butter Cup Cookie Cake is both! Have your cake and cookie too. The white chocolate adds just the right amount of creamy texture to this delicious dessert.
1/2 cup JUSTIN’S® Coconut Almond Butter
1 tablespoon lime juice
1 tablespoon fresh ginger juice
1/3 cup coconut milk
1.5 tablespoons sriracha
24 large raw shrimp (1 pound), peeled and deveined
1/2 cup shredded sweetened coconut
1/2 cup panko, or gluten-free panko
½ teaspoon salt
2 tablespoons all-purpose or gluten-free flour
1 large egg, beaten
Avocado oil spray
To make the dipping sauce, combine all ingredients in a small bowl and whisk until well combined.
Preheat air fryer to 375°F. Spray a non-stick baking sheet with avocado oil spray.
Combine coconut, panko and salt in a bowl. Place the flour in a small dish. Place egg in another bowl.
Dip the shrimp in the flour, then into the egg, then in the coconut mixture. Place shrimp on the baking sheet and spray both sides with avocado oil spray.
Spray the air fryer basket with avocado oil spray, and cook the shrimp, in 2 batches, 4 minutes on one side, and 2 minutes on the other. Repeat with the remaining shrimp.
Serve immediately with prepared dipping sauce.
Whether you’re feeling down about a bad day and want to cheer up, or you had a great day and want to celebrate—it doesn’t get better than my Gluten-Free Chocolate Hazelnut Brownies. It’s the perfect snack for when you’re feeling any type of way.
banoffee = bananas + toffee.
It’s everything you want from the classic English dessert, without the dairy. Between the creamy whipped topping, silky dulce de leche filling with just the right amount of nuttiness, and the crunch of the sweet and salty crust, this pie is a textural masterpiece in your mouth.
