Low Carb Tempura Shrimp
Get ready to savor a guilt-free twist on a beloved classic with this Low Carb Tempura Shrimp recipe! Perfectly crispy and golden-brown, these shrimp are coated in a light and airy batter made from almond flour and coconut flour, keeping the carbs in check without sacrificing flavor. The addition of sparkling water gives the batter a delicate texture that rivals traditional tempura, while garlic powder and black pepper add a subtle kick. Fried to perfection in avocado oil for a healthier touch, these keto-friendly tempura shrimp are ideal for appetizers, parties, or indulgent weeknight dinners. Pair them with a tangy low-carb dipping sauce or a fresh squeeze of lemon for a dish that’s sure to impress. Whether you’re following a low-carb lifestyle or just looking for a gluten-free alternative, this quick and easy recipe will elevate your shrimp game to new heights!
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Recipe Information
Ingredients
- 12 pieces Raw shrimp, peeled and deveined (tails on)
- 0.75 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 teaspoons Baking powder
- 1 large Egg
- 0.5 cups Sparkling water (chilled)
- 0.25 teaspoons Salt
- 0.25 teaspoons Garlic powder
- 0.25 teaspoons Ground black pepper
- 2 cups Avocado oil (or other high-heat oil)
Instructions
Pat the shrimp dry with paper towels and set aside.
In a mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, garlic powder, and black pepper.
In a separate small bowl, lightly beat the egg, then add the sparkling water to it. Stir gently to combine, being careful not to deflate the bubbles.
Slowly pour the egg and sparkling water mixture into the dry ingredients. Whisk together until smooth. The batter should have a consistency similar to pancake batter. If it's too thick, add a little more sparkling water, 1 tablespoon at a time.
Heat the avocado oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature for consistent frying.
Holding each shrimp by the tail, dip it into the batter, coating it completely, and allowing any excess batter to drip off.
Carefully place the battered shrimp into the hot oil, frying 4-5 shrimp at a time to avoid overcrowding. Cook for 2-3 minutes per side, or until golden brown and crispy.
Using a slotted spoon, remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining shrimp.
Serve the tempura shrimp immediately with your favorite low-carb dipping sauce or a wedge of lemon on the side.
Nutrition Facts
Calories |
5015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 522.2 g | 669% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 5.3 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 250 mg | 19% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 751 mg | 16% | |
*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.
