CurlyGossipGirly
Region: US
Saturday 18 October 2025 14:50:49 GMT
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jayy.nicolle :
the ends do that because it’s time for a trim , about 2-3in then it’ll glide through
2025-10-19 10:02:15
9
🫶🏽❤️🤞🏽 :
Get a silk press and then a good trim and it’ll be 🤌🏽🤌🏽🤌🏽
2025-10-19 03:36:41
2
lau ren :
Aww this ate i feel influenceddddd
2025-10-19 06:39:27
1
Bravo Bre :
Your hair looks so good curly!! 🤗
2025-10-19 11:30:43
1
🫶🏽❤️🤞🏽 :
I commented too soon. I just saw the trimmer 😂😂😂
2025-10-19 03:37:08
2
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![Bang bang shrimp crispy rice cups 🍤💥 [~345 cals 43g protein] - 50% off my cookbooks extended until Sunday! Find my cookbooks in my bio 👀💖 If you’re looking for an easier version of this recipe that’s just as good, check out my bang bang shrimp tacos 🌮 (in cookbook #1 and posted on April 17) - ✰ 240g rice (cooked) ~30-35g per cup ✰ 16 oz shrimp - onion powder, garlic powder, paprika, salt and pepper ✰ bang bang sauce - 1 cup 0% Greek yogurt - 1/4 cup sf sweet chili sauce - siracha, to taste - salt and pepper ✰ jalapeños for topping (optional) 1. Spray cupcake pan with non stick then add rice evenly into 8 “cupcake”. 2. Take a smaller round item (I used a shot glass) and create a hole on the middle. 3. Freeze rice for 30 min or until solid. 4. Spray rice cups with oil then air fry on 400F for about 15 minutes or until golden and crispy. 5. Season and cook shrimp on pan on high until internal temp reaches 145F. 6. Chop shrimp into small pieces then combine bang bang sauce ingredients and add shrimp. 7. Enjoy! TIPS ♡ DO NOT FORGET TO SPRAY TIN WITH NONSTICK. ♡ Make sure rice cup is not too thin so it’ll keep shape and be able to hold shrimp. - Makes 2 servings (macros per serving) cals 345 fat 1g carb 39g protein 43g](/video/cover/7579014481020226829.webp)