Keto Low-Carb Parmesan Breaded Pan-Fried Shrimp is a quick, healthy, and gluten-free recipe that uses almond flour and only a handful of ingredients to make crispy and crunchy shrimp. Toss these shrimp on salads, in tacos, or serve them with sugar-free, low carb cocktail sauce.
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1 pound jumbo shrimp or prawns (peeled and deveined) optional to leave the shells of the tails on or to remove them. The shrimp take on better shape while fried if the tails remain
1/3 cup finely grated parmesan cheese
3/4 -1 cup blanched almond flour I used Nature’s Eats If you remove the tails you will likely need 1 cup, if you leave them on 3/4 cup should work.
salt and pepper to taste
seafood seasoning (such as Old Bay) to taste
2 eggs, beaten
1 tablespoon olive oil
3 tablespoons butter
Combine the almond flour, parmesan cheese, seafood seasoning, and salt and pepper to taste in a bowl large enough to dredge the shrimp.
Place the beaten eggs in another bowl.
Dredge the shrimp in the eggs and then the almond flour mixture. Keep a moist towel nearby to wipe your hands as needed. If your hands are really sticky it will be difficult to keep the breading on the remaining shrimp.
Heat a skillet on medium-high heat. When hot, add the olive oil and butter. Allow the butter to melt and add the shrimp.
Once you have added the shrimp, try not to move them around much until a crust forms on the bottom of the shrimp. If you move them, you may lose some of the breading.
Once a crust forms on the bottom of the shrimp and the breading is golden brown, flip the shrimp. This should take about 3-4 minutes. It could be less depending on the size of your shrimp. Monitor the shrimp closely.
Fry the other side of the shrimp for a couple of minutes.
Remove the shrimp from the pan. Cool before serving.