Enjoy this crispy and crunchy Keto Japanese Fried Shrimp recipe dipped in a sweet mayo sauce without any carb guilt! Also known as ‘ebi fry’ in Japanese, this popular dish is sure to be a crowd pleaser.
You can cook shrimp a hundred ways but this Japanese fried shrimp is the best in my opinion! Coated in a keto and low carb friendly breading made from almond flour, eggs and pork rinds, you will find this recipe to be better and more flavorful than the original!
What is Japanese Style Keto Fried Shrimp?
Our keto version of Japanese fried shrimp is crunchy and crispy on the outside and tender and juicy on the inside. To keep it low carb and keto, we replaced traditional breading with almond flour and pork rinds. The flavor is even better than the original.
Why do you serve fried shrimp on a bed of cabbage?
- Cabbage goes really well with anything fried.
- Cabbage will also help soak up some of the oil from deep frying.
I can’t find pork rinds, is there a good low carb substitute?
We have used psyllium husk with decent results, but be sure to use lower heat as it tends to burn much easier than pork rinds.
What kind of shrimp works best for this keto fried shrimp recipe?
Fresh or frozen shrimp peeled with the tail on is what we recommend for this recipe.
Why do you use pork rinds for a keto deep fry coating?
Believe it or not, pork rinds work just like panko, or breadcrumbs.
You can buy unflavored pork rinds then throw them into the food processor or blender.
If you prefer less work, you can also purchase Pork Panko, which is pork rinds that have already been ground. At 0 carbs per servings, you can have fried crunchy food without the carbs.
Tips for making this keto fried shrimp recipe?
- Try to only hold the tail when dipping and flipping into the pork rinds so the breading doesn’t fall off.
- Watch the shrimp closely so they aren’t overcooked.
- Don’t forget to make the shrimp dipping sauce.
Did you have other keto shrimp recipes I can try?
- Cajun Shrimp Boil Boiling Crab Copycat
- Dynamite Mayo Shrimp
- Keto Honey Walnut Shrimp
- Garlic Shrimp Cauliflower Fried Rice
- Keto Shrimp Cocktail
Now, let’s get making this Keto Japanese Fried Shrimp recipe!
- Prepping Time 10M
- Cook Time 5M
- Total Time 15M
- Net Carb/Serv ~6g
- Servings 1
Ingredients
Shrimp Crust
- 1/2 lbs Shrimp with Tail On
- 1/8 tsp Black Pepper
- 1/2 Cup Shredded Cabbage
- 1 Cup Almond Flour
- 2 Eggs
- 3oz Unflavored Pork Rinds (1/3 Cup if using Pork Panko)
Sauce
- 4 tbsp Kewpie Mayo (can sub with American mayo)
- 1 tsp Monkfruit Erythritol Blend
- 1 tsp Dijon Mustard
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1/4 Stalk Green Onion
Directions
1) Gather all the ingredients.
2) Peel and prepare shrimp as needed (keep tail on) and pat dry with a paper towel. Once dried, lightly sprinkle black pepper on both sides.
3) Shred cabbage with a shredder and transfer to a serving plate.
4) Finely chop green onions and set aside.
5) In a small mixing bowl, combine Kewpie Mayo, Monkfruit Erythritol Blend, 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. Note – Skip this step if you are using Pork Panko.
7) Fill 1 mixing bowl with Almond Flour, 1 mixing bowl with beaten eggs, 1 mixing bowl with crushed unflavored pork rinds/pork panko.
8) Dip and coat each shrimp in the following order: almond flour > eggs > crushed unflavored pork rinds/pork panko and transfer to a holding plate.
9) Add enough oil to cover about 1/2 inch of a frying pan. Heat oil up to 375F or until the oil lightly smokes.
10) Once the oil is ready, set the heat to medium and carefully place shrimp inside. Cook until crust is golden brown, about 45-60 seconds per side.
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 Keto Japanese style Fried Shrimp!
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Keto Japanese Fried Shrimp
Ingredients
Shrimp Crust
- 1/2 lbs Shrimp tail on
- 1/8 tsp Black Pepper
- 1/2 Cup Shredded Cabbage
- 1 Cup Almond Flour
- 2 Eggs
- 3 oz Unflavored Pork Rinds 1/3 cup if using Pork Panko
Sauce
- 4 tbsp Kewpie Mayo can sub with American mayo
- 1 tsp Monkfruit Erythritol Blend
- 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) and pat dry with a paper towel. Once dried, lightly sprinkle black pepper on both sides.
- Shred cabbage with a shredder and transfer to a serving plate.
- Finely chop green onions and set aside.
- In a small mixing bowl, combine Kewpie Mayo, Monkfruit Erythritol Blend, 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. 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.
- Dip and coat each shrimp in the following order: almond flour > eggs > crushed unflavored pork rinds/pork panko and transfer to a holding plate.
- Add enough oil to cover about 1/2 inch of a frying pan. Heat oil up to 375F or until the oil lightly smokes.
- Once the oil is ready, set the heat to medium and carefully place shrimp inside. Cook until crust is golden brown, about 45-60 seconds per side.
- 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.
Video
Nutrition
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