Crispy fried jumbo shrimp made with a Gluten-Free breading that has perfect texture and flavor. Serve this Low Carb appetizer with homemade sugar-free cocktail sauce and lemon wedges on the side!
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This recipe came about because my husband and I were out to dinner one night and he ordered fried shrimp. I ordered my usual buffalo wings, which I adore, but looking at his shrimp definitely sparked a craving for them!
Because of the carbs in fried shrimp, people find it challenging to find a breading that will work without all the carbs. The combination that I use works so well, you’ll never have any issues with the breading coming off and the flavor is so good, that you’ll never miss traditional breading.
The great thing about this recipe, is you can also use it to fry clams, fish, oysters or calamari in the same way! The key is to grind everything together in a food processor or mini chopper to a fine powder. I find that adheres to whatever I’m frying so much better this way.
You could also use this same breading for chicken tenders, mozzarella sticks, fried zucchini, pretty much whatever you like. You might want to adjust the seasoning a little, depending on what you’re making.
For Italian foods, I always add some dried basil, parsley and garlic powder or garlic salt. I think you’ll find that the flavor and texture is absolutely perfect! With this recipe, you’ll no longer have to worry about all the carbs in fried shrimp, but instead can enjoy it guilt-free!
Ingredients Needed to Make Keto Fried Shrimp
- Jumbo shrimp
- Super fine almond flour
- Ground pork rinds (plain)
- Parmesan cheese (grated)
- Smoked Paprika
- Keto friendly oil
- Sugar-Free Ketchup
- Prepared horseradish
- Fresh lemon juice
*Exact measurements are listed in the recipe card below.
How to Make Crispy Gluten-Free Fried Shrimp
Grind the pork rinds, parmesan cheese, almond flour and smoked paprika in a food processor or chopper until well combined and finely ground. Add to a small bowl and set aside. Add 2 eggs to a separate bowl and beat together.
Time to set up your breading station. Take your cleaned and well dried shrimp, dip into the egg, allowing an excess to drip off, then dip into the breading.
Do not press the shrimp into the breading, but set the shrimp down in the breading and cover the top with more breading, then shake off any excess. Place gently on a plate.
Heat a large nonstick skillet to medium and add in your oil. Once the oil is hot (test with a speck of the breading), fry your shrimp for a few minutes, flipping half way through. I use tongs to flip them by the tails, as to not disturb the breading.
Once they have cooked, they’ll turn pink, so take them out and allow to drain on a plate lined with paper towels. I was able to do all my shrimp in 3 batches. The number of batches will of course depend on the size of your skillet and shrimp.
How Do You Make Keto Cocktail Sauce?
This is such a simple yet delicious low carb cocktail sauce, you’ll never be able to tell the difference than with the traditional version. Mix all the ingredients in a small bowl and whisk well until every thing is well incorporated.
If you like it very mild, you might first try using 2 teaspoons of the horseradish sauce and taste it before adding any more.
If you like a little more zing, you can add in 3 teaspoons. The nice thing about this sauce is if you make it too strong, you can always add in a little more ketchup to tone it down some.
Because you’re using sugar- free ketchup, the carbs in cocktail sauce are so much lower, making this recipe a great alternative to store bought sauce.
Serve this deliciously crunchy Keto fried shrimp with some lemon wedges on the side. Store leftover low carb cocktail sauce in the fridge for 1-2 days or freeze it up to 3 months.
Tips for Making the Perfect Keto Breaded Fried Shrimp
How to Make the Best Gluten-Free Breading Mix
To get that light, yet crunchy texture, using a combination of Super fine almond flour, parmesan cheese and plain pork rinds. In this recipe, Smoked Paprika is added, to give it just a hint of smoky flavor.
Take chunks of fresh Parmesan cheese (you can also use Romano or Asiago), and put them in the food processor until they are finely ground into crumbs. Then add in the pork rinds, almond flour and any seasonings and continue grinding till I have a fine well combined powder-like breading.
But in several other recipes like Chicken Parmesan, Chicken Milanese, Mozzarella Sticks and Zucchini Fries, I use the same combination and add in other spices/herbs. For example, when making Italian breading or breadcrumbs, adding in Garlic Powder, Basil, Parsley and/or Oregano works really well!
Substitutions for Keto Cocktail Sauce
Are There Carbs in Shrimp?
Shrimp are very low in carbs. In fact, there’s approximately 1 gram of carbohydrates in 6 ounces of cooked shrimp!
Are Shrimp Keto Friendly?
Absolutely! Not only are shrimp very low carb and low calorie, they’re packed with nutrition. The amount of protein in shrimp is very impressive, making up over 70% of their calories.
They’re a good source of selenium, B12 and iron. If you’d like to read more about the nutrition in shrimp, check out this article.
More Keto Shrimp Recipes:
- Grilled Lime Cilantro Shrimp Skewers
- Shrimp alla Vodka
- Creamy Shrimp Alfredo
- Keto Shrimp Scampi with Cauliflower Rice
- Bang Bang Shrimp
- Spicy Shrimp in Lettuce Wraps
More Keto and Low Carb Appetizers:
- Bacon Wrapped Jalapeño Poppers
- Buffalo Deviled Eggs
- Buffalo Deviled Eggs
- Parmesan Baked Artichoke Hearts
- Crispy Buffalo Wings
- Bang Bang Salmon Cakes
Keto Fried Shrimp with Cocktail Sauce – Low Carb/Gluten & Sugar-Free
For the Shrimp
- Set up your breading station and taking your cleaned and well dried shrimp, dip into the egg, allowing an excess to drip off, then dip into the breading. Do not press the shrimp into the breading, but set the shrimp down in the breading and cover the top with more breading, then shake off any excess and set on a plate.
- Heat a large nonstick skillet to medium and add in your oil. Once the oil is hot (test with a spec of the breading), fry your shrimp for a few minutes, flipping halfway through. I use tongs to flip them by the tails, as to not disturb the breading.
- Once they have cooked, they’ll turn pink, so take them out and allow to drain and excess oil onto a plate lined with paper towels. I was able to do all my shrimp in 3 batches. The number of batches will of course depend on the size of your skillet and shrimp.
- While your shrimp are frying you can mix all the ingredients for the cocktail sauce. If you like it very mild, you might first try using 2 teaspoons of the horseradish sauce and taste it before adding any more. If you like a little more zing, like I do, you can add in 3 teaspoons total. The nice thing about this sauce is if you make it too strong, you can always add in a little more ketchup to tame it down some.
- Serve with some lemon wedges on the side. Store leftovers in the fridge for 1-2 days or freeze.