Go Back
–+ servings
Keto Fried Shrimp

Crispy Keto Fried Shrimp for a Guilt-Free Snack Attack

Delight in Crispy Keto Fried Shrimp, a low-carb appetizer perfect for snacking or entertaining.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 shrimp
Course: Appetizers
Cuisine: Keto
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Raw Large Shrimp Peeled and deveined
For the Coating
  • 2 large Large Eggs Binding agent
  • 1 cup Coconut Flour Or Almond Flour/Whey Protein/Crushed Pork Rinds
For Seasoning
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Oregano
For Frying
  • 1 cup Coconut Oil Or Preferred Frying Oil

Equipment

  • medium bowl
  • Large deep pan
  • whisk
  • slotted spoon
  • Measuring cups

Method
 

Step-by-Step Instructions for Keto Fried Shrimp
  1. Whisk the large eggs in a medium bowl until fully combined and frothy.
  2. Prepare the coating by mixing coconut flour, salt, black pepper, garlic powder, paprika, and oregano in another bowl.
  3. Coat each shrimp in the egg mixture and then dredge in the coating mixture, pressing gently.
  4. Heat the coconut oil in a large deep pan over medium heat until it reaches around 350°F.
  5. Fry the shrimp in batches for 2-3 minutes on each side until golden brown.
  6. Drain excess oil on a plate lined with paper towels after frying.
  7. Serve the shrimp on a platter, garnished with fresh parsley and lemon wedges.

Nutrition

Serving: 4shrimpCalories: 220kcalCarbohydrates: 5gProtein: 24gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 170mgSodium: 450mgPotassium: 260mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

For best results, fry in batches and ensure oil is at the right temperature before frying. Drain shrimp on paper towels to maintain crunchiness. Store leftovers in airtight container and reheat in oven for best texture.

Tried this recipe?

Let us know how it was!