INGREDIENTS

• Cooking spray
• 6 oz. pork rinds
• 1/4 c. grated Parmesan
• 1 tsp. chili powder
• 1/2 tsp. paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. dried oregano
• Kosher salt
• 2 large eggs, beaten
• Freshly ground black pepper
• 1 lb. large shrimp
• 1 Pack  Mr Tortilla 1 Net Carb

For The Sauce and Garnish

• 1/2 c. mayonnaise (or sour cream)
• Juice of 1/2 lemon
• Dash of hot sauce
• Freshly chopped parsley

INSTRUCTIONS

1. Preheat the oven to 450°. Grease a large rimmed baking sheet with cooking spray. In a food processor (or in a resealable bag using a rolling pin), crush pork rinds into fine crumbs. Transfer to a medium shallow bowl and whisk in Parmesan, spices, and herbs. Season mixture with salt and pepper.
2. Pour beaten eggs into a small shallow bowl. Dredge shrimp in eggs, letting excess drip, then coat in pork rind mixture.
3. Place breaded shrimp on a prepared baking sheet in a single layer. Bake until the coating is crispy and shrimp is cooked through, 10 to 12 minutes.
4. Meanwhile, make sauce: In a small bowl, whisk together mayonnaise, lemon juice, and hot sauce.
5. Serve breaded shrimp over low carb tortilla and garnish with parsley, sauce and squeeze over lemon juice

Recipe by @xineskigrrl