Keto Shrimp Tempura Roll
Indulge in the bold flavors of the Keto Shrimp Tempura Roll, a low-carb twist on the classic sushi roll. This recipe combines crispy golden-brown shrimp tempura, delicately fried in a blend of almond and coconut flours, with creamy avocado and tangy cream cheese, all wrapped in savory nori sheets. With julienned cucumber adding a refreshing crunch, these rolls are perfect for satisfying sushi cravings while staying keto-friendly. Fried to golden perfection using heart-healthy avocado oil, this dish delivers a delightful contrast of textures and flavors in every bite. Ready in under an hour and served with soy sauce or your favorite low-carb dipping sauce, the Keto Shrimp Tempura Roll brings restaurant-quality sushi right to your kitchen—without the carbs. Perfect for keto enthusiasts, seafood lovers, or anyone looking for a delicious homemade sushi experience!
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Recipe Information
Ingredients
- 8 pieces large shrimp, peeled and deveined
- 0.5 cup almond flour
- 0.25 cup coconut flour
- 2 large eggs
- 0.5 cup unflavored whey protein isolate
- 1 cup avocado oil
- 4 sheets nori sheets
- 4 ounces cream cheese, softened
- 0.5 cup cucumber, julienned
- 1 medium avocado, sliced
- as needed soy sauce, for serving
Instructions
In a bowl, combine the almond flour and coconut flour to create a flour mixture for the tempura.
In a separate bowl, beat the eggs lightly.
Dip the shrimp in the egg mixture, ensuring they are fully coated.
Roll the egg-coated shrimp in the flour mixture, making sure they are thoroughly covered.
Heat the avocado oil in a deep saucepan over medium-high heat.
Fry the shrimp in batches in the hot oil until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on a paper towel-lined plate.
Lay out a bamboo sushi mat and place a sheet of plastic wrap on top. Place one nori sheet on the plastic.
Spread 1 ounce of cream cheese evenly over the nori sheet, leaving a 1-inch border at the top.
Arrange two pieces of cooked shrimp, some cucumber julienne, and avocado slices horizontally along the bottom third of the nori.
Using the bamboo mat, carefully roll the nori sheet tightly over the filling. Seal the edge with a little water.
Repeat the rolling process with the remaining nori sheets and filling.
With a sharp knife, cut each roll into 8 pieces.
Serve the rolls with soy sauce for dipping or your favorite low-carb dipping sauce.
Nutrition Facts
Calories |
930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 502 mg | 22% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 3.3 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 172 mg | 13% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 666 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
