Low Carb Fried Shrimp Tacos
Indulge in the perfect fusion of bold flavor and health-conscious cooking with these irresistible Low Carb Fried Shrimp Tacos! This recipe transforms succulent shrimp into crispy bites coated in a savory almond flour and Parmesan crust, seasoned with garlic powder and paprika for a smoky kick. The tacos are served in crisp lettuce leaves instead of traditional tortillas, keeping carbs in check while offering a refreshing crunch. Topped with a creamy avocado-lime crema, shredded cabbage, red onion, and juicy tomatoes, these tacos are a vibrant explosion of color and taste. Best of all, they’re quick to prepare—ready in under 40 minutes—and perfect for gluten-free and keto-friendly diets. Whether it's Taco Tuesday or any night of the week, these shrimp tacos are a guilt-free indulgence everyone will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup almond flour
- 0.5 cup Parmesan cheese, finely grated
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 large eggs
- 1 large avocado
- 1 lime, juiced
- 0.25 cup sour cream
- 0.25 cup fresh cilantro, chopped
- 0.5 cup cooking oil, for frying
- 8 large lettuce leaves
- 1 cup fresh cabbage, finely shredded
- 0.25 red onion, thinly sliced
- 1 tomato, diced
Instructions
Begin by preparing the shrimp. Pat the shrimp dry with paper towels.
In a shallow bowl, mix almond flour, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
In another bowl, beat the eggs.
Dip each shrimp into the egg mixture, allowing excess to drip off, then coat with the almond flour mixture. Press gently to adhere.
Heat cooking oil in a large skillet over medium-high heat.
Fry the shrimp in batches for 2-3 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
To make the avocado-lime crema, mash the avocado in a bowl and mix with lime juice, sour cream, and half of the chopped cilantro.
Assemble the tacos by placing fried shrimp onto each lettuce leaf.
Top with cabbage, sliced red onion, diced tomato, and drizzle with avocado-lime crema.
Garnish with the remaining cilantro and squeeze additional lime juice if desired. Serve immediately.
Nutrition Facts
Calories |
3229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.2 g | 325% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1353 mg | 451% | |
| Sodium | 3740 mg | 163% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 17.8 g | ||
| Protein | 199.5 g | 399% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2155 mg | 166% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3702 mg | 79% | |
*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.
