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.
When I was a kid, one of my favorite snacks was fruit. But, then I started making nut butter and it all turned around. Yep, you better believe it. I started making crispy rice treats and snazzing them up with all kinds of goodies: dark chocolate, sea salt, and of course, any of your favorite JUSTIN’S® Nut Butters. Feel like a kid again with my nut butter rice crispy treats with dark chocolate & sea salt.
Whether you’re on a gluten-free diet or trying something new, these Fudgy Gluten Free Quinoa Flour Brownies will not disappoint! The chocolaty goodness in these brownies are hard to resist, and did I mention there’s coffee in these? As if you needed another reason to try them. This recipe takes about 45 minutes to make and less than an hour to eat. Kidding, not kidding.
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.
Hotteok is a sweet, yeasty Korean pancake typically filled with cinnamon sugar and serves as a popular street snack. I took this as inspiration to stuff a yeasted dough with, you guessed it, Maple Almond Butter.
Rome wasn’t built in a day. All good things come to those who wait. There are probably some other expressions about time and working hard that aren’t coming to me right now. These Chocolate Hazelnut Babkas take a little bit of time, but they are well worth the effort. They use JUSTIN’S® Chocolate Hazelnut and Almond Butter and when served warm are a delicious snack for friends and family.
I love spicing up a classic recipe. What do you do when life gives you JUSTIN’S® Coconut Almond Butter, oats, blueberries, and a free night? Make Coconut Almond Butter Overnight Oats of course! This recipe cuts out all the artificial ingredients included in a sugary instant packet. No need to thank me, I do it for the fans!
