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!
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 the traditional ‘katsu’ breading, which is flour, egg and panko. But of course, since we’re trying to go low-carb/keto here, we replace those traditional ingredients with Almond Flour, eggs and Pork Rinds!
Once that’s done, we fry the shrimps up and serve it on a bed of shredded cabbage! 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 slightly sweet creamy tartar mayo sauce to dip your Ebi Fry that makes it 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!
For this one, you will need a few unique ingredients which includes Almond Flour, Unflavored Pork Rinds, Kewpie 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 150M
Total Time 15M
Net Carb/Serv ~6g
Servings 1
Ingredients
Shrimp Crust
- 10-12 Shrimps with Tail On
- 1/8 tsp Black Pepper
- 1/8 Whole Cabbage
- 1 Cup Almond Flour
- 2 Eggs
- 3oz 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
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 processor. 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) 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).
10) Once the oil is ready, place 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 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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Ebi Fry - Japanese Fried Shrimp
Ingredients
Shrimp Crust
- 10 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 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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