Low Carb Shrimp Tempura Roll
Indulge guilt-free with this Low Carb Shrimp Tempura Roll—a delicious spin on the classic sushi roll that's perfect for keto and low-carb lifestyles. This recipe swaps traditional sushi rice for cauliflower rice mixed with cream cheese, rice vinegar, and a hint of sweetness from a sugar substitute, giving you all the flavor without the carbs. Crisp, golden shrimp tempura, creamy avocado slices, and crunchy cucumber strips make for a delightful filling, all rolled up in nutrient-packed nori sheets. Light and fluffy, the almond flour tempura batter perfectly complements the fresh, bold ingredients, creating a balanced bite that’s both satisfying and nutritious. Ideal for sushi enthusiasts seeking a wholesome alternative, this recipe comes together in under an hour and is sure to impress at your next dinner gathering or sushi night at home. Serve these vibrant rolls with soy sauce for dipping and savor the guiltless pleasure of low-carb dining!
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 4 tablespoons cream cheese
- 2 tablespoons rice vinegar
- 1 teaspoon sugar substitute
- 8 pieces large shrimp, peeled and deveined
- 0.5 cup almond flour
- 1 large egg
- 0.25 cup seltzer water
- 4 pieces nori sheets
- 1 medium avocado
- 1 small cucumber
- 0.5 teaspoon sea salt
- 1 cup coconut oil, for frying
- soy sauce, for serving
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and core from the cauliflower and cut it into florets.
Place the cauliflower florets into a food processor and pulse until they reach a rice-like consistency.
Transfer the cauliflower rice to a microwave-safe bowl, cover, and cook on high for about 5 minutes or until tender.
Let the cauliflower rice cool slightly before squeezing out excess moisture using a clean kitchen towel.
Mix the cauliflower rice with cream cheese, rice vinegar, sugar substitute, and sea salt. Set aside to cool completely.
Heat the coconut oil in a skillet over medium-high heat for frying.
Dry the shrimp with paper towels. In a small bowl, mix the almond flour and sea salt.
In a separate bowl, beat the egg and add seltzer water. Dip each shrimp into the egg mixture, then coat with the almond flour mixture.
Fry the shrimp in the hot coconut oil until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Slice the avocado and cucumber into thin strips.
Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Lay a sheet of nori on the mat, shiny side down.
Spread about 1/2 cup of the cauliflower rice mixture evenly over the nori, leaving a 1-inch border at the top edge.
Arrange 2 fried shrimp, avocado slices, and cucumber strips on top of the cauliflower rice.
Using the sushi mat for guidance, tightly roll the nori sheet over the fillings, pressing gently to ensure a tight roll, and seal with a touch of water on the edge.
Repeat with the remaining ingredients to make three more rolls.
Use a sharp knife to slice each roll into 6-8 pieces. Serve with soy sauce.
Nutrition Facts
Calories |
3151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.3 g | 402% | |
| Saturated Fat | 222.7 g | 1114% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 3390 mg | 147% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 16.0 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 428 mg | 33% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3041 mg | 65% | |
*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.
