Keto Tempura Shrimp
Crispy, golden, and irresistibly light, Keto Tempura Shrimp is the perfect low-carb twist on a Japanese classic! This easy recipe features jumbo shrimp coated in a delicate batter made with almond and coconut flour, cold sparkling water for extra crispiness, and a hint of garlic powder for added flavor. Fried to perfection in avocado oil, these shrimp are crunchy on the outside, tender on the inside, and entirely gluten-free. With just 10 minutes of prep time, this quick and healthy dish is ideal for keto dieters or seafood lovers alike. Serve piping hot with a squeeze of fresh lemon for a zesty finish, and elevate your family dinner or appetizer game effortlessly.
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Recipe Information
Ingredients
- 12 pieces Raw shrimp (large, peeled and deveined)
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 1 Egg
- 0.75 cup Sparkling water (cold)
- 0.5 teaspoon Salt
- 0.25 teaspoon Garlic powder (optional)
- 2 cups Avocado oil (for frying)
- 4 pieces Lemon wedges (for serving, optional)
Instructions
Rinse the shrimp under cold water and pat dry with paper towels. Set aside.
In a mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, and optional garlic powder until well combined.
In a separate small bowl, beat the egg until smooth. Add the egg to the dry mixture, followed by the cold sparkling water. Gently whisk until you achieve a smooth batter. Do not overmix.
Heat the avocado oil in a deep skillet or saucepan over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure consistent frying temperature.
Dip each shrimp into the batter, ensuring it is evenly coated, and gently lower it into the hot oil.
Fry the shrimp in small batches to avoid overcrowding the pan. Cook each batch for 2-3 minutes or until the batter is golden brown and the shrimp is cooked through.
Using a slotted spoon or tongs, remove the shrimp from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Repeat with the remaining shrimp.
Serve immediately with lemon wedges for an added burst of freshness.
Nutrition Facts
Calories |
5104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 532.8 g | 683% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 2088 mg | 91% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 6.8 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 365 mg | 28% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 812 mg | 17% | |
*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.
