Low Carb Shrimp Tempura Roll

Indulge in the flavorful elegance of this **Low Carb Shrimp Tempura Roll**, a guilt-free twist on a sushi classic. Perfect for keto enthusiasts and sushi lovers alike, this recipe swaps traditional sushi rice for a creamy, seasoned cauliflower rice that perfectly complements the crispy almond flour-battered shrimp. Paired with fresh avocado and cucumber slices, and wrapped in nori for a delightful crunch, this homemade sushi roll is a delicious balance of textures and flavors. Easy to prepare in under an hour, this low-carb masterpiece is fried in coconut oil for a subtly nutty aroma and served with soy sauce for an umami-rich finish. Whether you're hosting a sushi night or craving a healthier alternative to your takeout favorite, these rolls are sure to impress!

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium head cauliflower
• 4 tablespoons cream cheese
• 2 tablespoons rice vinegar
• 1 teaspoon sugar substitute
• 8 pieces large shrimp, peeled and deveined
• 0.5 cup almond flour
• 1 large egg
• 0.25 cup seltzer water
• 4 pieces nori sheets
• 1 medium avocado
• 1 small cucumber
• 0.5 teaspoon sea salt
• 1 cup coconut oil, for frying
• 0 soy sauce, for serving

Directions

Step 1

Begin by preparing the cauliflower rice. Remove the leaves and core from the cauliflower and cut it into florets.

Step 2

Place the cauliflower florets into a food processor and pulse until they reach a rice-like consistency.

Step 3

Transfer the cauliflower rice to a microwave-safe bowl, cover, and cook on high for about 5 minutes or until tender.

Step 4

Let the cauliflower rice cool slightly before squeezing out excess moisture using a clean kitchen towel.

Step 5

Mix the cauliflower rice with cream cheese, rice vinegar, sugar substitute, and sea salt. Set aside to cool completely.

Step 6

Heat the coconut oil in a skillet over medium-high heat for frying.

Step 7

Dry the shrimp with paper towels. In a small bowl, mix the almond flour and sea salt.

Step 8

In a separate bowl, beat the egg and add seltzer water. Dip each shrimp into the egg mixture, then coat with the almond flour mixture.

Step 9

Fry the shrimp in the hot coconut oil until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

Step 10

Slice the avocado and cucumber into thin strips.

Step 11

Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Lay a sheet of nori on the mat, shiny side down.

Step 12

Spread about 1/2 cup of the cauliflower rice mixture evenly over the nori, leaving a 1-inch border at the top edge.

Step 13

Arrange 2 fried shrimp, avocado slices, and cucumber strips on top of the cauliflower rice.

Step 14

Using the sushi mat for guidance, tightly roll the nori sheet over the fillings, pressing gently to ensure a tight roll, and seal with a touch of water on the edge.

Step 15

Repeat with the remaining ingredients to make three more rolls.

Step 16

Use a sharp knife to slice each roll into 6-8 pieces. Serve with soy sauce.

Nutrition Facts

Serving size	(1338.7g)

Amount per serving	% Daily Value*
Calories	3151.0

Total Fat 313.3g	0%
Saturated Fat 222.7g	0%
Polyunsaturated Fat 5.7g
Cholesterol 506.9mg	0%
Sodium 3389.8mg	0%
Total Carbohydrate 59.5g	0%
Dietary Fiber 27.1g	0%
Total Sugars 16.0g
Protein 66.0g	0%

Vitamin D 53.8IU	0%
Calcium 428.3mg	0%
Iron 7.1mg	0%
Potassium 3040.6mg	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: 84.9%

Protein: 7.9%

Carbs: 7.2%