Keto Shrimp Tempura Sushi

Savor the delicious fusion of crispy and fresh in this Keto Shrimp Tempura Sushi, a low-carb twist on a sushi favorite that’s perfect for keto enthusiasts and gluten-free diets alike! This recipe swaps out traditional rice for a creamy cauliflower rice mixture, delicately seasoned with cream cheese and rice vinegar for a flavor-packed base. Juicy shrimp are coated in a crunchy pork rind crust and fried to golden perfection, providing the ultimate tempura experience without the carb overload. Rolled with vibrant slices of avocado, crisp cucumber, and wrapped in nori seaweed, these sushi rolls are as visually stunning as they are satisfying. Quick to prepare in under 40 minutes, this dish is ideal for an impressive appetizer or a unique weeknight dinner. Serve with soy sauce or tamari for dipping, and indulge in a guilt-free sushi night! Keywords: keto shrimp tempura sushi, low-carb sushi recipe, gluten-free sushi, keto-friendly dinner, cauliflower rice sushi, crispy shrimp tempura.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 pieces Large shrimp, peeled and deveined
• 0.25 cup Coconut flour
• 1 large Egg
• 1 cup Pork rinds, crushed to crumbs
• 1 cup Cauliflower rice
• 2 tablespoons Cream cheese
• 1 tablespoon Rice vinegar
• 4 sheets Nori seaweed sheets
• 1 medium Avocado, sliced
• 0.5 medium Cucumber, julienned
• 0 optional Soy sauce or tamari for dipping
• 0.5 cup Oil for frying
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Begin by preparing the cauliflower rice. In a microwave-safe bowl, combine the cauliflower rice, cream cheese, and rice vinegar. Microwave on high for 3-4 minutes until the cauliflower is tender. Mix well and set aside to cool completely.

Step 2

Season the shrimp with salt and black pepper. In three separate bowls, place the coconut flour, beaten egg, and crushed pork rinds.

Step 3

Heat oil in a large pan over medium-high heat. Dip each shrimp first into the coconut flour, then the egg, and finally the pork rinds, coating well.

Step 4

Fry the shrimp in the hot oil until they are golden and crispy, about 2 minutes per side. Remove from oil and drain on paper towels.

Step 5

Lay a nori sheet on a bamboo sushi mat, shiny side down. Spread a quarter of the cooled cauliflower rice mixture onto the nori, leaving about 1 inch at the top.

Step 6

Place 3 shrimp tempura pieces, a few avocado slices, and julienned cucumber strips across the cauliflower rice.

Step 7

Using the sushi mat, roll the nori tightly starting from the bottom edge, applying gentle pressure. Moisten the top edge with water to seal the roll.

Step 8

Repeat the process with the remaining ingredients, creating a total of 4 rolls.

Step 9

Slice the rolls into bite-sized pieces using a sharp, wet knife.

Step 10

Serve the keto shrimp tempura sushi with soy sauce or tamari for dipping, if desired.

Nutrition Facts

Serving size	(999.5g)

Amount per serving	% Daily Value*
Calories	3190.4

Total Fat 248.9g	0%
Saturated Fat 66.6g	0%
Polyunsaturated Fat 2.4g
Cholesterol 930.2mg	0%
Sodium 7183.0mg	0%
Total Carbohydrate 45.7g	0%
Dietary Fiber 26.0g	0%
Total Sugars 7.7g
Protein 201.8g	0%

Vitamin D 53.8IU	0%
Calcium 430.9mg	0%
Iron 9.1mg	0%
Potassium 2581.8mg	0%

*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.

Source of Calories

Fat: 69.4%

Protein: 25.0%

Carbs: 5.7%