Pork Rind Pellets

Ingredients: 1/2 cup Southern Recipe Small Batch Pineapple and Ancho Chile pork rinds, crushed 1 pack Shrimp, thawed and deveined 1/2 cup Coconut flour 2 Eggs, beaten 1 cup Shredded coconut flakes 1/3 cup Sesame seeds 2 tsp. Salt, dividedFor the dip: 3/4 cup Greek yogurt 1/4 cup Mayonnaise 2 Tbsp. Chile sauce 1 Lime, juiced Zest from 1 lime 1/4 tsp. SaltDirections: Place the shrimp on a baking sheet or plate in a single layer. Sprinkle with 1 teaspoon of salt. Set aside. Place the coconut flour in a shallow dish. Place the eggs in another shallow dish. Set aside. In a larger shallow dish, combine the Southern Recipe Small Batch pork rinds, sweetened coconut, sesame seeds, and 1 teaspoon of salt. Dredge the shrimp one at a time in the coconut flour, then in the egg, then finally into the pork rind/ coconut mixture. Once fully coated, place in a greased air fryer on 400 °F for 5-10 minutes, or until the crust is golden brown. Once the first batch of shrimp are cooking, start on the dip. In a medium bowl, combine all of the dip ingredients together, and stir until well combined. Enjoy the shrimp and dip together!