Golden, crisp low carb breaded shrimp are not breaded at all – they are coated with crushed pork rinds, then baked until wonderfully crisp.
These shrimp look breaded, don’t they? But they’re not! The secret: crushed pork rinds, which make a fabulous low-carb substitute.
I find that there are two wonderful low carb, gluten free substitutes to breadcrumbs: almond flour and pork rinds. Both can absorb liquids, so they work well in a meatloaf, for example. And both, when fried or when sprayed with oil and baked, become golden and crisp, just like breadcrumbs.
After I started eating low carb, it took me a while to realize that I do not need to give up crisp foods! There are ways to recreate crispiness on a low carb diet. After baking these low carb breaded shrimp in a hot oven, they become crisp, golden, and absolutely delicious.
In this low carb breaded shrimp recipe, I chose to use pork rinds as the coating. I’m certain that almond flour would work just as well.
- 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
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and spray it with olive oil.
- In a medium bowl, lightly whisk the egg.
- 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.
- 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.
- Transfer the coated shrimp to the prepared baking sheet. Make sure they don’t touch each other.
- Generously spray the shrimp with olive oil. Bake until cooked through, about 10 minutes. Serve immediately.