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.
It’s my favorite childhood classic with a better-for-you twist! This recipe combines with most delicious Chocolate Hazelnut Avocado Pudding with organic gummy worms, crushed cookies, and, of course, a Nut Butter Cup. Time to treat your inner child, my friend.
Hey guys, I wrote a morning poem for you:
A great way to start your day
is with a parfait
made by yours true-lay!
Okay, maybe I’ll stick to my day job. The message still stands, this Chocolate Covered Strawberry + Almond Butter Parfait is made with JUSTIN’S® Vanilla Almond Butter, sliced strawberries, and organic chocolate pudding.
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.
Is there anything nicer than waking up to the smells of cinnamon rolls in the oven? The answer is yes, and that’s waking up to the smells of my Dairy Free Chocolate Hazelnut Butter Cinnamon Rolls. The combination of cinnamon, hazelnut, and chocolate is decadent and dairy-free. This is a breakfast treat everyone can enjoy.
Did you know that matcha has more antioxidants than orange juice? My Matcha Smoothie Bowl is a great way to boost your immune system for the day and get your morning rolling on the right foot. A blended treat with dragon fruit, sliced bananas, and JUSTIN’S® Classic Almond Butter. It’s so good!
