The magic of this Super Crispy Keto Fried Shrimp lies in the perfect blend of almond flour, Parmesan cheese, and pork rinds, which creates a golden, crunchy crust without the carbs from traditional breading. The shrimp stay juicy and tender on the inside while offering a satisfying crispiness on the outside. Frying in avocado oil ensures the shrimp cook evenly without absorbing excess grease, making each bite light yet packed with flavor. This keto-friendly dish is a perfect indulgence that feels anything but diet-conscious, delivering all the taste and texture of classic fried shrimp with none of the guilt.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper (optional for extra spice)
- Salt and pepper to taste
- 1/4 cup pork rinds, crushed (for extra crunch)
- 1/4 cup coconut flour (optional for dredging)
- Avocado oil (for frying)
Instructions:
- Prepare the Shrimp: Start by peeling and deveining the shrimp, making sure to leave the tails on for easy handling. Pat them dry with a paper towel to remove any excess moisture. This step is crucial to ensure the coating sticks properly.
- Seasoning the Flour Mix: In a large mixing bowl, combine the almond flour, grated Parmesan cheese, garlic powder, paprika, onion powder, cayenne pepper (if using), salt, and pepper. Stir until well-mixed. For an added layer of crispiness, stir in the crushed pork rinds.
- Beat the Eggs: In another shallow bowl, whisk together the two eggs until smooth. If desired, you can add a splash of heavy cream to the eggs to enhance the richness of the batter.
- Coat the Shrimp: Set up a breading station with three bowls: one with the coconut flour (optional), one with the beaten eggs, and one with the seasoned almond flour mixture. Begin by lightly dredging each shrimp in the coconut flour (this step helps the coating stick better), then dip it into the egg mixture, and finally coat it thoroughly with the almond flour mixture. Press the coating onto the shrimp to ensure it adheres well.
- Heat the Oil: Heat a skillet or frying pan over medium-high heat and add about 1/2 inch of avocado oil (or another high-smoke-point oil). You want the oil to be hot enough that a small piece of shrimp dropped in sizzles immediately but doesn’t burn. Ideally, the oil should reach around 350°F (175°C).
- Fry the Shrimp: Carefully place the shrimp in the hot oil in small batches, being sure not to overcrowd the pan. Fry each shrimp for about 2-3 minutes per side, or until golden brown and crispy. Once cooked, remove the shrimp and let them drain on a paper towel-lined plate.
- Serve: Serve the crispy keto fried shrimp immediately with your favorite low-carb dipping sauce, like a spicy mayo, keto ranch, or garlic butter. Garnish with lemon wedges or fresh herbs, if desired.
