NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

0.5 cup Cooked jasmine rice

2 tbsp Arrowroot powder

2 tbsp Sparkling water

0.5 tbsp Avocado oil

1 cup Snap peas

1 tbsp Tamari

1 tsp Grated fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the shrimp completely dry with paper towels to ensure the batter adheres properly.

• 2

  In a small bowl, whisk together the arrowroot powder, sea salt, black pepper, and sparkling water until a smooth, thin batter forms.

• 3

  Lightly coat the shrimp in the batter and place them in a single layer in an air fryer basket lightly greased with avocado oil.

• 4

  Air fry at 400 degrees Fahrenheit for 8 to 10 minutes, turning halfway through, until the coating is golden and the shrimp are opaque.

• 5

  While the shrimp cook, heat a small skillet over medium heat and quickly sauté the snap peas and grated ginger for 3 minutes until bright green.

• 6

  In a small bowl, mix the tamari with a splash of water to create a light dressing.

• 7

  Assemble the bowl by placing the cooked jasmine rice at the base, topping it with the crispy shrimp and sautéed snap peas.

• 8

  Drizzle the ginger-tamari sauce over the top and serve immediately while the shrimp are still hot and crunchy.