Jump to Recipe
If you have ever seen Forest Gump, Bubba will tell you there are all kinds of ways you can cook shrimp – bbq, broil, bake, saute, etc. But today, we will share a recipe for a Japanese deep fry version of shrimp, traditionally called Ebi Fry! It’s pretty simple to put together and if you are a fan of Shrimp and Deep Frying, this recipe is perfect for you!
This dish as pictured is keto friendly at ~0.5g per shrimp, so start eating away! I would describe the taste as just YUMMY!!! It is crunchy with the perfect amount of saltiness, creaminess, and sourness, we think it is one of our top 5 recipes!
For this one, you will need a few unique ingredients which includes almond flour, unflavored pork rinds, Kewpie mayo and Swerve. 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 ~0.5g
Servings 12-14 Shrimps
Ingredients
Shrimp Crust
- 12-14 Shrimps with Tail On
- Sprinkle of Black Pepper
- 1/8 of a Cabbage
- 1 cup Almond Flour
- 2 Eggs
- 3oz of Unflavored Pork Rinds
Sauce
- 4 tbsp Kewpie Mayo
- 1 tsp Swerve
- 1 tsp Dijon Mustard
- Pinch of Salt
- Pinch of 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 paper towel . Once dried, sprinkle pepper on both sides.
3) Shred cabbage with a shredder. Transfer to serving plate.
4) Finely chop green onions and set aside.
5) In a small mixing bowl, combine Kewpie Mayo, Swerve, Dijon mustard, a pinch of salt and pepper. Mix well, top with green onions and set aside.
6) Open bag of pork rinds but don’t pour out. Using your hands, crush all the rinds to mimic the texture of bread crumbs (it will take a while to ensure all rinds are crushed). You can also use a food processor which will get you finer pieces, perfect for deep frying.
7) Fill 1 mixing bowl with almond flour, 1 mixing bowl with eggs, 1 mixing bowl with crushed pork rinds.
8) Mix eggs.
9) In this order, dip and coat each shrimp: almond flour > eggs > crushed pork rinds. Once coated, place on holding a plate.
10) 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).
11) 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.
12) Transfer to a drying rack. If you do not have a drying rack, place use a plate with a paper towel to soak up oil.
Hope you enjoy our Keto-fied Japanese Fried Shrimp! If you are looking for other Asian style fried food, be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!
Join us on Facebook to be part of our interactive ketolife discussion & recipe requests and follow us on Instagram & Pinterest to be the first to know when we post a new recipe!
Ebi Fry (Japanese Fried Shrimp)
Ingredients
Shrimp Crust
- 12 Pieces Shrimps with Tail On
- 1/8 tsp Black Pepper
- 1/8 Whole Cabbage
- 1 Cup Almond Flour
- 2 Eggs Eggs
- 3 oz Unflavored Pork Rinds
Sauce
- 4 tbsp Kewpie Mayo
- 1 tsp Swerve or 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 paper towel . Once dried, sprinkle pepper on both sides.
- Shred cabbage with a shredder. Transfer to serving plate.
- Finely chop green onions and set aside.
- In a small mixing bowl, combine Kewpie Mayo, Swerve, Dijon mustard, a pinch of salt and pepper. Mix well, top with green onions and set aside.
- Open bag of pork rinds but don't pour out. Using your hands, crush all the rinds to mimic the texture of bread crumbs (it will take a while to ensure all rinds are crushed). You can also use a food processor which will get you finer pieces, perfect for deep frying.
- Fill 1 mixing bowl with almond flour, 1 mixing bowl with eggs, 1 mixing bowl with crushed pork rinds.
- Mix eggs.
- In this order, dip and coat each shrimp: almond flour > eggs > crushed pork rinds. 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, place use a plate with a paper towel to soak up oil.
*This page contains affiliate marketing links*
