NUTRITION

SERVINGS

INGREDIENTS

5 oz shrimp

0.5 cup chickpea flour

2 large egg whites

0.25 cup water

0.5 cup scallions

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp rice vinegar

0.25 tsp ground ginger

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Finely chop the shrimp into small, bite-sized pieces and thinly slice the scallions.

• 2

  In a medium mixing bowl, whisk together the chickpea flour, garlic powder, ground ginger, sea salt, and black pepper.

• 3

  Add the egg whites and water to the dry mixture, whisking until a smooth batter forms without lumps.

• 4

  Fold the chopped shrimp and sliced scallions into the batter until they are evenly coated.

• 5

  In a small bowl, combine the coconut aminos, rice vinegar, and toasted sesame oil to create the dipping sauce.

• 6

  Heat the avocado oil in a large non-stick skillet over medium heat.

• 7

  Pour the batter into the skillet, using a spatula to spread it into two even circles.

• 8

  Cook for 3-4 minutes until the bottom is golden brown and the edges look set.

• 9

  Carefully flip the pancakes and cook for another 3 minutes until the shrimp is opaque and the pancake is cooked through.

• 10

  Remove from the heat, slice into triangles, and serve with the dipping sauce.