Low Carb “Breaded” Shrimp

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Low Carb Breaded Shrimp

Crushed pork rinds make a fabulous low-carb substitute for bread crumbs in these delicious, crispy “breaded” shrimp.

Low Carb “Breaded” Shrimp
Prep and Cool time
Cook time
Total time
Recipe type: Appetizer, Gluten Free, Low Carb, Paleo
Yield: 4 servings
  • Olive oil cooking spray
  • 1 large egg
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 4 oz plain pork rinds, processed in food processor into crumbs
  • ¼ cup grated Parmesan
  • 16 oz jumbo shrimp (21-25 per lb.), peeled and deveined, patted dry
  1. Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and spray it with olive oil.
  2. In a medium bowl, lightly whisk the egg.
  3. In another medium bowl, whisk the crushed pork rinds with the salt, pepper, garlic powder, paprika and Parmesan. Divide into two separate bowls – this will ensure the pork rind crumbs stay as dry as possible, making it easier to coat the shrimp.
  4. Place a few shrimp at a time in the egg to coat. Allow excess egg to drip back, then roll each shrimp in the pork rind mixture.
  5. Transfer the coated shrimp to the prepared baking sheet. Make sure they don’t touch each other.
  6. Generously spray the shrimp with olive oil. Bake until cooked through, about 10 minutes. Serve immediately.
Nutrition Per Serving
Calories: 350; Fat: 18g; Saturated fat: 5g; Carbohydrates: 1g; Sugar: 0g; Sodium: 978mg; Fiber: 0g; Protein: 44g

Low Carb Breaded Shrimp

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