Prepare time: 15 min
Cook: 20 min
Ready in: 35 min


  • 1 pound shrimp, peeled and deveined
  • 1 1/2 cups crushed pork rinds, divided (get them here)
  • 2 green onions
  • 2 cloves garlic, minced
  • 2 large eggs

  • 2 tablespoons chopped fresh cilantro, more to taste
  • 1 tablespoon sriracha, more to taste
  • 1 tablespoon gluten free soy sauce or coconut aminos (get it here)
  • 1 tablespoon lime juice
  • 2 teaspoons fresh grated ginger
  • 2 teaspoons fish sauce (I use this brand)
  • 1 teaspoon lime zest
  • oil for frying (I like avocado oil or coconut oil)

  • Lime wedges for serving


  1. Place all of the ingredients (minus 1 cup of the pork rinds) into a food processor. Pulse until the mixture forms a thick paste.
  2. Using wet hands or a large spoon, form the mixture into 12 even sized balls and place onto a parchment paper lined tray. The mixture will be wet and sticky. This is normal
  3. Spread the remaining 1 cup of pork rinds into a shallow bowl. Coat each ball of shrimp paste in the crushed pork rinds.

Full recipe Here