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.
Kale rhymes with tale. And if you make this Kale Salad with Almond Butter Crusted Chicken, you’re going to have a whale of a tale to tell you friends and family about how good you just ate! Made with JUSTIN’S® Classic Almond Butter, Crusted Chicken, chopped carrots, and plenty of leafy green kale—you can’t go wrong!
Can you even pronounce the ingredients in your toaster pastries? I believe that the food you eat should be real and not filled with additives. This recipe for Brown Sugar Cinnamon Almond Butter Toaster Pastries keep your mornings clean and sweet. Just the way life should be.
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.
Remember when your mom would tell you not to eat all the cookie dough? Well, I created these Cookie Dough Protein Balls just so you could! The best part is they’re made with JUSTIN’S® Vanilla Almond Butter and full of protein. So you actually should eat all of these. These are great for kids’ snacks, after a workout, or anytime you pass by them in your kitchen.
My Vanilla Almond Butter is a star in both the cookie part and the filling of Pumpkin Vanilla Almond Snickerdoodlewiches. Sweet creamy vanilla almond butter compliment the pumpkin and snickerdoodle flavors well. Make it a double decker if you are feeling adventurous.
When some people hear tofu, they turn up their noses. When I hear tofu, I think yum! It’s versatile and tastes great in this Thai Peanut Tofu Bowl. And when mixed with some JUSTIN’S® Classic Peanut Butter turns this dish into some delicious peanutty goodness!
