INGREDIENTS
1 lb
Jumbo Shrimp
2 tbsp
Arrowroot Starch
1 tsp
Black Pepper
1 tsp
Garlic Powder
2
to 3 Tablespoons of cooking fat (coconut oil, lard, ghee)
1/2 cup
Coconut Cream*
5
to 6 Tablespoons of Chile Paste
1 1/2 tbsp
Almond Butter
1 tbsp
Apple Cider Vinegar