Don’t be afraid of the oil, make the oil afraid of YOU!
These keto-friendly, low-carb battered fried shrimp are some of my finest work. Easy, pretty quick, and good for your macros! I adapted the recipe below from Pinterest but with this simple batter, you can fry just about anything – zucchini sticks, cheese, chicken, you name it.
Check out my Instagram below for aesthetically-pleasing shrimp photoshoots!
What You Need:
BATTER AND SHRIMP
2/3 cup(s)???? finely ground almond flour
2 large eggs
10 oz. peeled, deveined shrimp
1/3 cup sparkling water
2 tsp. baking powder
Canola or vegetable oil for frying – depending on how big your pot is, this will vary but I ended up using about 6 cups
4 tbsp. mayonnaise
Buffalo sauce (use more or less depending on how spicy you like it and how many net carbs you have left that day. Most buffalo sauces aren’t very high carb but always read the label first for added sugars).
CHICKEN SALAD SIDE
Buy it from the local grocery store like I did. Not everything needs to be homemade. Grow up.
What To Do:
1. Mix your batter ingredients (keep the shrimp and frying oil aside for now). Put batter aside to rest for 10 minutes.
2. As batter is resting, you can begin heating your oil. I started mine on medium-high and brought the temp down as we came to 350-355 degrees. If you have a food / oil thermometer, use that to make sure your oil isn’t going too far about 350-355, as it could lead to uneven frying and burnt shrimp. Test your oil by dropping a small amount of batter in. If it the oil begins popping up at you, if the batter turns too brown too quickly, then your oil is too hot. If it doesn’t sizzle immediately and sinks right to the bottom, it’s still too cool to fry. You want the oil to gently begin sizzling right away when the batter touches it.
3. Dump your shrimp into the batter, mixing and turning them over to make sure each shrimp is coated well in the batter.
4. When your oil is at the right temp, it’s time to fry! Take your shrimp one by one out of the batter (let any excess batter drip off for a second) and drop them into the hot oil. Resist the urge to move the shrimp around or flip it – you could just end up scraping batter off and they’ll fry just fine without your help!
5. Let shrimp fry for about 4-5 minutes or until they’re a golden brown. Place fried shrimp on a paper towel lined rack or plate to absorb excess oil. If you have a lot of shrimp, fry them in batches or else you can risk overcrowding the pot and getting shrimp that clump together.
6. As your shrimp are cooling a bit on the rack or plate, mix your dipping sauce ingredients.
7. Plate with your favorite side (we picked chicken salad!) and ENJOY!
The original recipe (for fish!) is below. THANK YOU FOR WATCHING!