Craving something crispy and satisfying on your keto journey? These keto fried shrimp are just the answer. Juicy on the inside and golden on the outside, they deliver the crunch you want without the carbs you don’t.
The secret lies in the breading. Instead of using flour or breadcrumbs, this recipe uses a mix of almond flour and grated Parmesan cheese, seasoned with garlic powder, paprika, salt, and pepper. This low-carb coating gets wonderfully crisp when fried, offering all the texture of classic fried shrimp but keeping things keto-approved.
Start with peeled and deveined shrimp, large or jumbo shrimp work best here. Pat them dry, dip them in beaten egg, then coat them in your almond-Parmesan mixture. Heat your oil (avocado oil or coconut oil are both great options for keto) and fry the shrimp until golden and crispy, just 2–3 minutes per side.
Once they’re cooked, lay the shrimp on a paper towel to drain any excess oil. Serve immediately with a side of sugar-free cocktail sauce, spicy mayo, or garlic aioli. These are perfect for dinner, as a party appetizer, or even tucked into lettuce wraps for a fun keto twist on shrimp tacos.
What makes this recipe even better is how fast it comes together. From prep to plate, you can have a hot batch ready in under 20 minutes. And since the ingredients are simple, it’s easy to whip up any night of the week.
If you’re meal prepping, you can bread the shrimp ahead of time and store them in the fridge until ready to fry. They taste just as good reheated in the air fryer or oven.
Whether you’re deep into keto or just cutting back on carbs, these fried shrimp hit the spot. Crispy, flavorful, and totally satisfying, they’re proof that eating low-carb doesn’t mean giving up your favorites, it just means making them smarter.
Ingredients
- 1 pound shrimp
- 1/2 cup almond flour
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs beaten
- oil for frying
Instructions
- Peel and devein the shrimp, leaving the tails intact.
- In a bowl, combine the almond flour, paprika, garlic powder, salt, and black pepper.
- Dip each shrimp into the beaten eggs and then coat it in the almond flour mixture. Set aside.
- In a deep frying pan or pot, heat the oil over medium-high heat.
- Fry the shrimp in batches for about 2-3 minutes on each side, or until they are golden brown and crispy.
- Remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the keto fried shrimp hot with your favorite dipping sauce.
So instead of regular flour we use almond flour? Seems odd but I guess it works.
Ain’t nobody got time for all this! Just fry ’em in regular batter! What’s the point?
I get it, but this recipe is for those who wanna keep it low carb! It’s a great twist on the classic fried shrimp.
bad, burnt em all, didn’t realize oil needs to be hot… 😡
Burnt? How can you burn shrimp? Just cook ’em like 2 min each side, duh! Sounds like you just weren’t paying attention! 😒
I’m sorry to hear that! Maybe next time let the oil heat up longer before frying? It really makes a difference! 🦐
Tried this tonight—super crispy and the shrimp cooked up perfectly in those 2–3 minutes. The almond flour coating actually holds together. Will make again!
Tried this tonight—super crispy and the seasoning tastes legit. I used a little extra garlic powder and it was perfect.
Yum!
Isn’t shrimp supposed to be fried in like bread crumbs? This almond flour seems weird.
That sounds delicious! Can’t wait to try this recipe.
Wow, these turned out amazing! Perfect crunch and flavor. Definitely making again!
Couldn’t get them “golden brown” like the post says. They were more pale and kinda soft. Maybe my shrimp were too wet? I’m not sure.
Shrimp was crunchy, but I had no paprika so I used chili powder instead. Still good!
I tried this recipe but I don’t know if it’s just me, but it felt too greasy. Maybe less oil next time?
I think you might be right about the oil! I usually pat my shrimp dry before frying to help with that greasiness. Give it a try next time!