Keto Tempura Shrimp

Crispy, golden, and utterly satisfying, Keto Tempura Shrimp is a low-carb twist on the classic Japanese favorite that’s perfect for keto enthusiasts and seafood lovers alike! Featuring an airy batter made from a blend of almond and coconut flours, sparkling water, and a dash of garlic powder for extra flavor, this recipe delivers a light yet indulgent crunch without the guilt. The shrimp are fried to perfection in heart-healthy avocado oil, ensuring every bite is both crispy and delicious. Ready in just 25 minutes from prep to plate, this easy-to-make dish is ideal as an appetizer, snack, or main course. Serve with fresh lemon wedges for a zesty kick, and enjoy a keto-friendly meal that doesn't skimp on taste or texture. Perfect for anyone looking for a grain-free, gluten-free tempura option that doesn’t compromise on indulgence!

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 12 pieces Raw shrimp (large, peeled and deveined)
• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 1 teaspoon Baking powder
• 1 None Egg
• 0.75 cup Sparkling water (cold)
• 0.5 teaspoon Salt
• 0.25 teaspoon Garlic powder (optional)
• 2 cups Avocado oil (for frying)
• 4 pieces Lemon wedges (for serving, optional)

Directions

Step 1

Rinse the shrimp under cold water and pat dry with paper towels. Set aside.

Step 2

In a mixing bowl, whisk together the almond flour, coconut flour, baking powder, salt, and optional garlic powder until well combined.

Step 3

In a separate small bowl, beat the egg until smooth. Add the egg to the dry mixture, followed by the cold sparkling water. Gently whisk until you achieve a smooth batter. Do not overmix.

Step 4

Heat the avocado oil in a deep skillet or saucepan over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure consistent frying temperature.

Step 5

Dip each shrimp into the batter, ensuring it is evenly coated, and gently lower it into the hot oil.

Step 6

Fry the shrimp in small batches to avoid overcrowding the pan. Cook each batch for 2-3 minutes or until the batter is golden brown and the shrimp is cooked through.

Step 7

Using a slotted spoon or tongs, remove the shrimp from the oil and transfer them to a plate lined with paper towels to drain excess oil.

Step 8

Repeat with the remaining shrimp.

Step 9

Serve immediately with lemon wedges for an added burst of freshness.

Nutrition Facts

Serving size	(1064.8g)

Amount per serving	% Daily Value*
Calories	5104.3

Total Fat 532.8g	0%
Saturated Fat 58.4g	0%
Polyunsaturated Fat 1.7g
Cholesterol 536.9mg	0%
Sodium 2087.6mg	0%
Total Carbohydrate 38.8g	0%
Dietary Fiber 18.0g	0%
Total Sugars 6.8g
Protein 73.4g	0%

Vitamin D 48IU	0%
Calcium 364.8mg	0%
Iron 6.1mg	0%
Potassium 811.6mg	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: 91.4%

Protein: 5.6%

Carbs: 3.0%