These shrimp are coated in almond flour and Parmesan, dipped first in an egg and coconut milk mixture, and fried in about an inch of oil until golden. The Parmesan in the coating adds flavor and helps it crisp. The recipe makes 4 servings and takes 25 minutes, with 4 grams of carbohydrates per serving.
Save this recipe for later:
It uses pantry ingredients and one pound of large shrimp. Most of the time goes into peeling the shrimp and coating them, since the frying itself is short.
What Goes into the Coating
- Large shrimp (1 pound), peeled and deveined: fresh or frozen both work. Frozen shrimp need to be thawed completely and patted dry so the coating sticks.
- Almond flour (1 cup): the low-carb stand-in for breadcrumbs.
- Grated Parmesan (1/2 cup): savory flavor, and it helps the coating crisp.
- Garlic powder (1 teaspoon), paprika (1 teaspoon), salt (1/2 teaspoon) and black pepper (1/4 teaspoon): the seasoning, mixed into the dry coating.
- Eggs (2 large) and unsweetened coconut milk (1/4 cup): whisked together, they act as the glue between shrimp and coating.
- Oil for frying: avocado oil or coconut oil.
Frying Without Greasy Shrimp
Mix the dry coating in one bowl and whisk the eggs and coconut milk in another. Dip each shrimp in the egg, let the excess drip off, then press it into the almond flour mixture so it sticks.
Heat about 1 inch of oil in a large skillet over medium-high heat. To check it, drop in a little of the coating. It should sizzle right away. If the oil is not hot enough, the shrimp soak up too much of it and turn greasy instead of crisp.
Fry in batches so the pan is not crowded, 2 to 3 minutes on each side, until golden brown and crispy. Lift the shrimp out and drain them on a plate lined with paper towels. Serve right away with a keto-friendly dipping sauce, such as a garlic aioli or an avocado dip.
Equipment
A large skillet, two mixing bowls, a whisk and tongs or a slotted spoon are all you need. A fork works if you have no whisk, and a large pot can stand in for the skillet. If you use a smaller pan, fry in more batches. A clean kitchen towel can replace the paper towels for draining.
Ways to Change It
- Heat: add a teaspoon of cayenne pepper to the coating, or a splash of hot sauce. Dried oregano or thyme also work as seasoning.
- Crunchier: use crushed pork rinds in place of the almond flour.
- Herbs: parsley or cilantro in the coating adds color and flavor.
- Other seafood: scallops or pieces of fish can be coated the same way. Adjust the frying time to match.
What to Serve With It
Zucchini noodles or cauliflower rice tossed in olive oil and garlic add volume to the plate without the carbs. A salad of mixed greens, ripe avocado and olive oil dressing is another option. For drinks, sparkling water with lemon or unsweetened iced tea fit a keto meal.
Time and Nutrition
Prep takes 15 minutes and cooking takes 10, for 25 minutes in total. Each serving has approximately 320 calories, 22 grams of fat (5 grams saturated), 4 grams of carbohydrates, 1 gram of fiber, no sugar, 25 grams of protein and 500 milligrams of sodium.
FAQ
Can I use frozen shrimp?
Yes. Thaw them completely and pat them dry before coating, so the coating adheres.
How should leftovers be stored?
In an airtight container in the refrigerator. Reheat them in the oven at 350°F (175°C) for about 10 minutes rather than in the microwave, which keeps them crispy.
What can replace the almond flour?
Coconut flour or crushed pork rinds. Coconut flour absorbs more moisture, so you may need to adjust the amount.
Can I make it ahead for meal prep?
Yes. Fry the shrimp ahead of time and keep them in the refrigerator, then reheat in the oven to keep them crisp.
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Made it or loved it? Share this recipe
Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Crispy Fried Shrimp: Easy, Delicious & Guilt-Free!
Ingredients
Instructions
In a mixing bowl, combine almond flour, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper. Mix well.
In a separate bowl, whisk together the eggs and coconut milk until fully combined.
Dip each shrimp into the egg mixture, allowing any excess to drip off, then coat it in the almond flour mixture, pressing gently to adhere.
Heat about 1 inch of oil in a large skillet over medium-high heat until hot. To test, drop a small amount of the coating into the oil; it should sizzle.
Carefully place the coated shrimp in the hot oil, cooking in batches to avoid overcrowding. Fry for 2-3 minutes on each side or until golden brown and crispy.
Remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve immediately with your favorite keto-friendly dipping sauce.
Notes
For extra flavor, add a teaspoon of cayenne pepper to the coating mixture for a spicy kick.
Try using crushed pork rinds instead of almond flour for an even crunchier texture.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 320 calories |
| Sugar Content | 0g |
| Sodium Content | 500mg |
| Fat Content | 22g |
| Saturated Fat Content | 5g |
| Unsaturated Fat Content | 15g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 4g |
| Fiber Content | 1g |
| Protein Content | 25g |
| Cholesterol Content | 200mg |