Low-Carb Shrimp Tempura with Almond Flour

Indulge in the crispy delight of shrimp tempura without the guilt. Our Low-Carb Shrimp Tempura with Almond Flour offers a keto-friendly twist to this classic Japanese appetizer. Perfectly seasoned and coated in a light, crunchy almond flour batter, these shrimp are fried to golden perfection, delivering a satisfying crunch with every bite.

Course Appetizer

Cuisine Japanese

Keyword Almond Flour Recipes, Keto Appetizers, Keto Tempura, Low-Carb Japanese Food, Low-Carb Shrimp Tempura

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 215kcal

Equipment

Medium bowl
Separate small bowl
Whisk
Frying pan
Paper towels
Plate

Ingredients

1 pound large shrimp, peeled and deveined
1 cup almond flour
1 tsp baking powder
½ tsp garlic powder
½ tsp paprika
¼ tsp salt
¼ tsp black pepper
1 large egg
2 tbsp cold water
Avocado oil, for frying

Instructions

In a medium bowl, whisk together almond flour, baking powder, garlic powder, paprika, salt, and black pepper.
In a separate bowl, beat the egg and mix it with cold water.
Dip each shrimp into the egg mixture, then dredge in the almond flour mixture, making sure it's fully coated.
Heat avocado oil in a large frying pan over medium-high heat. The oil should be about 1/2 inch deep, enough to cover the shrimp halfway.
Carefully place the coated shrimp in the hot oil and fry for 2-3 minutes on each side or until golden brown and crispy.
Transfer the shrimp to a plate lined with paper towels to drain excess oil.

Notes

To ensure even cooking, don't overcrowd the pan while frying. Cook in batches if necessary. For an extra kick, serve with a side of low-carb dipping sauce such as sugar-free ketchup mixed with a dash of hot sauce.

Nutrition