keto Ebi Fry (Japanese Fried Shrimp) cover

Ebi Fry – Japanese Fried Shrimp


If you’ve ever seen the movie Forest Gump, you might know what I’m talking about when I say Bubba knows all the different types of ways you can cook shrimp – BBQ, broil, bake, saute, steamed, stir fry, smoked, fried, and the list goes on and on! 

keto Ebi Fry (Japanese Fried Shrimp) pin 1

But we’re here to tell you that Bubba missed one way to cook shrimp and that’s Ebi Fry – Japanese Fried Shrimp!  This is the traditional way that you prepare fried shrimp in Japanese cuisine and we of course made it low-carb/keto!

You start by crusting the shrimp with some pork rinds, and then using some shredded cabbage to serve as the bedding for the fried shrimps!  The cabbage pairs very well because it does a great job at soaking up all the oils after frying and tastes great with fried foods as well!   Lastly, you use some of LCA’s tartar mayo sauce to dip your Ebi Fry and it’s oh so good!

Not to forget, the entire meals only comes out to ~6g net carbs making it a great low-carb/keto choice to satisfy those fried food cravings! 

keto Ebi Fry (Japanese Fried Shrimp) pic

For this one, you will need a few unique ingredients which includes Almond Flour, Unflavored Pork RindsKewpie Mayo and Swerve/Monkfruit.  All can be purchased on Amazon or local and Asian supermarkets.

Now, let’s get started!

Prepping Time 10M

Cook Time 5M

Total Time 15M

Net Carb/Serv ~6g

Servings 1

Ingredients

Shrimp Crust

Sauce

Directions

1) Gather all the ingredients.

2) Peel and prepare shrimp as needed (keep tail on).  Dry with a paper towel .  Once dried, sprinkle pepper on both sides.

3) Shred cabbage with a shredder.  Transfer to a serving plate.

4) Finely chop green onions and set aside.

5) In a small mixing bowl, combine Kewpie Mayo, Swerve/Monkfruit, Dijon mustard, a pinch of salt and pepper and mix well. Transfer sauce to a serving bowl and top with green onions.

6) Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs.  You can also use your hands to crush the pork rinds if you don’t have a food processorNote – Skip this step if you are using Pork Panko.

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7) Fill 1 mixing bowl with Almond Flour, 1 mixing bowl with beaten eggs, 1 mixing bowl with crushed Unflavored Pork Rinds/Pork Panko.

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8) In this order, dip and coat each shrimp: Almond Flour > eggs > crushed Unflavored Pork Rinds/Pork Panko.  Once coated, place on holding a plate.

9) Add enough oil to cover about 1/2 inch (we use a cast iron with good results).  Heat oil up to 375F (if you don’t have a thermometer, just wait until the oil starts to lightly smoke).

Ebi Fry Recipe 1

10) Once the oil is ready, place heat to medium and carefully place shrimp inside.   Cook until crust is golden brown, about 1.5 – 2.5 minutes.

11) Transfer to a drying rack.  If you do not have a drying rack, use a plate with a paper towel to soak up oil.

12) Once dried, transfer fried shrimp onto the bed of cabbage and serve with tartar dipping sauce.

 

Hope you enjoy your low-carb/keto Ebi Fry – Japanese Fried Shrimp!

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

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keto Ebi Fry (Japanese Fried Shrimp) pin 2

keto Ebi Fry (Japanese Fried Shrimp) cover

Ebi Fry - Japanese Fried Shrimp

The BEST Asian Low-Carb/Keto recipe for Ebi Fry - Japanese Fried Shrimp. Enjoy the taste traditional Japanese Fried Shrimp at only ~6g Net Carb / Serv. Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Main Course
Cuisine: Asian Fusion
Keyword: asianshrimp, friedjapaneseshrimp, ketofriedshrimp, ketoshrimp, lowcarbshrimp
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 1
Print Recipe

Ingredients

Shrimp Crust

  • 12 Pieces Shrimps with Tail On
  • 1/8 tsp Black Pepper
  • 1/8 Whole Cabbage
  • 1 Cup Almond Flour
  • 2 Eggs
  • 3 oz Unflavored Pork Rinds 1/3 Cup if using Pork Panko

Sauce

  • 4 tbsp Kewpie Mayo
  • 1 tsp Swerve/Monkfruit
  • 1 tsp Dijon Mustard
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/4 Stalk Green Onion

Instructions

  • Gather all the ingredients.
  • Peel and prepare shrimp as needed (keep tail on). Dry with a paper towel . Once dried, sprinkle pepper on both sides.
  • Shred cabbage with a shredder. Transfer to a serving plate.
  • Finely chop green onions and set aside.
  • In a small mixing bowl, combine Kewpie Mayo, Swerve/Monkfruit, Dijon mustard, a pinch of salt and pepper and mix well. Transfer sauce to a serving bowl and top with green onions.
  • Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You can also use your hands to crush the pork rinds if you don't have a food processor. Note - Skip this step if you are using Pork Panko.
  • Fill 1 mixing bowl with Almond Flour, 1 mixing bowl with beaten eggs, 1 mixing bowl with crushed Unflavored Pork Rinds/Pork Panko.
  • In this order, dip and coat each shrimp: Almond Flour > eggs > crushed Unflavored Pork Rinds/Pork Panko. Once coated, place on holding a plate.
  • Add enough oil to cover about 1/2 inch (we use a cast iron with good results). Heat oil up to 375F (if you don't have a thermometer, just wait until the oil starts to lightly smoke).
  • Once the oil is ready, place heat to medium and carefully place shrimp inside. Cook until crust is golden brown, about 1.5 - 2.5 minutes.
  • Transfer to a drying rack. If you do not have a drying rack, use a plate with a paper towel to soak up oil.
  • Once dried, transfer fried shrimp onto the bed of cabbage and serve with tartar dipping sauce.

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