Keto Coconut Shrimp & Sweet Chili Sauce

For the sauce:

1. Bring all ingredients (except xanthan gum) to a boil in a sauce pan over medium heat.
2. After some of the water has cooked out (about 5 minutes), turn off the heat, add your xanthan gum and stir together.
3. When the mixture has thickened, remove from the pan, and set aside to serve with your shrimp.

For the shrimp:

1. Whisk your egg in one bowl and mix your dry ingredients (almond flour, crushed pork rinds, shredded coconut, garlic powder, onion powder, paprika, salt & pepper to taste) in another.
2. Coat your thawed shrimp first in the egg wash and then in the dry ingredients, ensuring an even coating. Spray lightly with oil.
3. Add the coated shrimp to your air fryer at 400°F (200°C) for 5-10 minutes, or until golden and cooked through.
4. Take out, serve immediately with the sweet chili sauce & enjoy!