Sugar-Free Fried Seafood Platter
Dive into the guilt-free indulgence of our *Sugar-Free Fried Seafood Platter*, a crispy, savory delight that brings the seaside to your table without the added sugar! This recipe features a medley of shrimp, calamari rings, and tender white fish fillets—each piece perfectly coated in a flavorful almond flour and cornstarch mixture seasoned with garlic powder, onion powder, and a touch of paprika. The seafood is fried to golden perfection using heart-healthy olive oil, creating a light yet satisfying crunch. With no added sugars and a zesty hint of lemon, this dish is both keto- and diabetic-friendly, without compromising on taste. Ready in just 35 minutes, it’s the ultimate low-carb seafood experience to share with family and friends. Serve it with your favorite sugar-free dipping sauce or a fresh lemon wedge for a crowd-pleasing appetizer or main course. Perfect for health-conscious foodies looking for a classic fried seafood platter reimagined!
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Recipe Information
Ingredients
- 200 grams Shrimp
- 200 grams Calamari rings
- 200 grams White fish fillets
- 150 grams Almond flour
- 50 grams Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Freshly ground black pepper
- 1 teaspoon Salt
- 2 large Eggs
- 2 tablespoons Lemon juice
- 4 tablespoons Water
- 500 milliliters Olive oil
Instructions
Rinse and pat dry the shrimp, calamari rings, and white fish fillets. Cut the fish fillets into thick strips if they are not pre-portioned.
In a large bowl, mix together the almond flour, cornstarch, garlic powder, onion powder, paprika, black pepper, and salt. This will be the dry coating mixture.
In another bowl, whisk the eggs and add the lemon juice and water to make a wet batter.
Dip each piece of seafood first into the wet batter, allowing any excess to drip off, then coat thoroughly in the dry mixture. Press the coating onto the seafood gently to ensure it adheres well.
Heat the olive oil in a deep frying pan over medium-high heat. The oil should be hot but not smoking.
Fry the seafood in batches, being careful not to overcrowd the pan. Cook each batch for about 3-4 minutes, or until golden brown and cooked through. Shrimp and calamari should be tender, and the fish should flake easily.
Use a slotted spoon to remove the seafood from the oil and transfer onto a plate lined with paper towels to drain excess oil.
Allow the seafood to rest for a couple of minutes before serving. Serve the platter warm, with a wedge of lemon or sugar-free dipping sauce of your choice.
Nutrition Facts
Calories |
6354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 592.7 g | 760% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 49.6 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 4144 mg | 180% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 6.9 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 12.2 mcg | 61% | |
| Calcium | 672 mg | 52% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1652 mg | 35% | |
*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.
