INGREDIENTS:
8 ozs Shrimp (peeled, deveined, finely chopped)
1 Egg
1 cup Bread Crumbs (seasoned, divided)
1 stalk Green Onion (sliced, plus extra for garnish)
1 1/2 tsps Tamari
Sea Salt & Black Pepper (to taste)
1/16 oz Avocado Oil Spray
2 tbsps Mayonnaise
2 tsps Sriracha
DIRECTIONS:
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
In a bowl, mix together the chopped shrimp, egg, half of the bread crumbs, green onion, tamari, salt, and pepper. Cover the bowl and let sit in the fridge for about 10 minutes.
Roll the shrimp mixture into small balls. Coat the balls with the remaining bread crumbs. Place into the baking sheet and spray with oil.
Bake in the oven for 18 to 20 minutes or until cooked and browned.
Meanwhile, whisk together the mayonnaise and sriracha. Garnish the shrimp balls with green onion if desired. Serve with spicy mayo and enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to approximately five shrimp balls.
No Green Onion
Omit or use parsley instead.
Gluten-Free
Use gluten-free bread crumbs.
Serving Options
Serve it as a sandwich, with salad, or as it is.
Avocado Oil Spray
One gram (or 1/16 oz) of avocado oil spray is equal to a one-second spray.
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