Last night I left all of the windows open and didn’t wake up with frost bite this morning, which is how I know for sure that Spring has finally arrived in New York.
It was glorious, though the sounds of the lake right outside our window at night is going to take some getting used to.
For the first five minutes in bed I was lulled by the waves rhythmically lapping against the dock, and the contented soft calls of the geese and ducks drifting across the water.
I remember thinking how peaceful it was – that it was going to be an amazing Summer of drifting off to sleep to the sound of nature’s symphony every night…
Then somehow things took a disturbing turn and every noise started to seem sinister.
I was sure that the creaking I heard was someone stealthily making their way up the back porch stairs and prying the screens off…
Nope – just the neighbor’s boat scraping against the slip next door.
Wait… is that the cat puking in the other room again?
Nope. Just a series of small waves hitting the pilings from someone’s late night boat ride on the other side of the marina.
Gasp! Is that Hungry Jr. calling out terrified in the middle of the night?!
Nope. Local racoons squealing over some half eaten treasure pilfered from the overturned garbage can.
IT. WENT. ON. AND. ON… AND ON.
Now some of you might be asking yourselves (as would I):
First, there are a ton of them and they crank shut which takes forever and is super annoying.
Second, and more importantly:
I AM NOT A QUITTER.
Anyway, I finally fell asleep at who knows what time… only to be woken up what felt like seconds later to the rude honking of an army of geese RIGHT OUTSIDE of our open bedroom windows at FIVE-THIRTY IN THE MORNING.
I’m just saying – it’s a good thing we don’t own a shotgun, because I would have seriously considered using it.
THIS JUST IN: Greenwood Lake Woman Opens Fire on Flock of Geese. Begs to be Taken to Jail so She Can Sleep.
Anyway, you get the picture – I’m exhausted this morning.
Hey, you know what’s awesome when you’re sleep deprived and you still have to function and be productive the next day?
Just kidding – an easy and delicious dinner recipe, that’s what. It doesn’t get much easier or more delicious than this low carb bang Bang Bang Shrimp recipe either.
I like to keep already peeled and de-veined shrimp in the freezer for situations like this, which costs a little more but saves all that tedious work of doing it yourself. Then you just run it under cold water to thaw it, toss it in the coating, and fry it up which only takes a couple of short minutes!
If you’re really looking to get dinner on the table fast, you can get the pre-bagged slaw mix and save yourself some chopping – and avoid likely maiming yourself in the process if you’re in full on sleep walker mode like I am today.
The sauce, which is where most of the awesome flavor comes from, can be made in less than 2 minutes and tastes amazing on EVERYTHING. It’s so easy that you literally add the ingredients to your magic bullet or blender and blend for 10 seconds.
Even with some short cuts, this Low Carb Bang Bang Shrimp recipe is so good that your family will be too distracted to realize that you’ve suddenly disappeared and gone to bed early (with all of the windows closed this time.)
“Hey where did Mom go?”
“Who cares, this shrimp is amazing!”
In other news….
BATHING SUIT SEASON IS COMING!
Are you ready? Because I am SO. NOT. If you let the pounds creep on this winter and are panicking now don’t worry! It’s not too late to drop some pounds in time to hit the beach this summer! Try my one of my free menu plans (3 Day Keto Kickstart, 7 Day Egg Fast, or 12 Weeks of Keto Menu and shopping lists) to whip yourself back into shape ASAP!
You can also join the forums for support from fellow IBIH super fans and hang out with us on Facebook where I post articles, recipes, & daily Amazon freebies!!
Finally, I’ve got lots of great low carb and gluten free e-cookbooks out, and I’m currently running a special where you can get all five of them (over 150 recipes) for just $19.99! Get more information over on the Cookbooks page!
- 6 cups shredded Napa cabbage
- 1/2 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup sliced or slivered radishes
- 1/3 cup mayonnaise
- 1 Tbsp chopped roasted red peppers
- 1.5 Tbsp Sriracha hot sauce (my preference)
- 2 Tbsp granulated sugar substitute (my preference)
- 2 Tbsp unsweetened rice wine vinegar (my preference)
- 1 tsp fish sauce (my preference)
- 1/4 tsp garlic powder
- 1 egg
- 1 tsp Sriracha hot sauce
- 1 lb extra large shrimp, peeled and de-veined, thawed
- 1/2 cup coconut flour
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 tsp ground ginger (dried)
- 1/4 tsp garlic powder
- Avocado (or other) oil for frying
- For the best results you want to prepare your slaw and sauce first – then your shrimp is still crispy and hot, which makes a nice contrast when you serve it with the cold slaw and sauce.
- Either use a prebagged mix and just toss some cilantro and scallions on there for an Asian flair – or combine all of the listed ingredients and arrange on a large plate or platter. Chill.
- Combine all of the ingredients in the small cup of a magic bullet or blender. Blend until smooth. Chill until ready to serve.
- Beat the egg and Sriracha together in a small bowl. In another small bowl, combine the coconut flour, salt, cayenne, ginger, and garlic powder and stir. Rinse the shrimp and pat dry. Add the shrimp to the egg mixture and then toss to coat in the seasoned coconut flour. Heat oil (about 2 inches deep) in a heavy duty medium sized pan until it sizzles when you flick a (TINY) drop of water into it. To conserve oil, don’t use a huge pan – even if it means you have to cook the shrimp in smaller batches of about 5 at a time. Cook the coated shrimp until golden brown and firm – if your oil is hot this should only take 2 minutes or so. Remove to a paper towel lined plate until all of the shrimp are cooked. Arrange the hot shrimp on the cold slaw and drizzle with the sauce. Serve immediately.