Keto fried shrimp are coated in pork rinds, sprayed with olive oil, then baked in the oven until hot and crispy. Try them dipped in a spicy dip – delicious!
I LOVE shrimp! I don’t think I’ve ever encountered any shrimp recipe that I didn’t like. And this one is especially pleasing because it feels like you’re eating something breaded and fried. 🍤
These keto fried shrimp look breaded, don’t they? But they’re not! The secret: crushed pork rinds, which make a fabulous keto substitute.
Keto substitutions for breadcrumbs
I find that there are three wonderful keto substitutes to breadcrumbs: almond flour, pork rinds, and grated Parmesan. All of them can absorb liquids, so they work well in meatloaf, for example. And all of them, 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 crispy foods! There are ways to recreate crispiness on a low carb or keto diet. After baking these keto fried shrimp in a hot oven, they become crisp, golden, and absolutely delicious.
Oven-frying is easier
Even though the shrimps are actually oven-fried, not pan-fried, they come out nice and crispy. And since I find baking much easier than frying, I never bothered trying to pan-fry them. Although I imagine that can be done too, in a nonstick skillet with lots of oil.
The ingredients you’ll need
You’ll only need a few simple ingredients to make keto fried shrimp. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Olive oil cooking spray: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.
Egg: I use large eggs in almost all of my recipes, this one included.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use. A teaspoon of kosher salt weighs less than a teaspoon of regular salt.
Spices: Garlic powder and paprika. Make sure they are fresh! A stale spice can easily ruin a dish.
Pork rinds: Use plain pork rinds and process them into crumbs in your food processor.
Grated Parmesan: Make sure you use finely grated parmesan and not coarsely shredded.
Shrimp: Raw jumbo shrimp (21-25 per lb.), peeled and deveined. The tails can be on or off – it doesn’t matter. Here are some good tips for finding sustainable seafood.
How to make keto fried shrimp
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Prepare the coatings. Whisk the egg in one bowl. In a second bowl, mix the crushed pork rinds with the parmesan and the spices.
Coat the shrimp. Dip them in the egg, then dredge in the pork rind mixture.
Arrange them on the pan. Place the coated shrimp on a rimmed parchment-lined and greased baking sheet. Spray them with oil.
Bake. Bake them until fully cooked. This should take about 10 minutes for jumbo shrimp.
How to serve keto fried shrimp?
They are wonderful on their own. You can also make a dip for them. Try 1/2 cup mayonnaise mixed with 1 tablespoon hot sauce, 1 tablespoon Dijon mustard, and 1 tablespoon unsweetened ketchup.
As for side dishes, since I bake these shrimp in a 450°F oven, I like to serve them with sides that I can cook in the same oven. So I often serve them with roasted green beans or with roasted broccoli.
What about leftovers?
I actually don’t recommend keeping leftovers. The coating will become soggy while stored in the fridge. So try to only make as much as you anticipate eating right away.
If you must, you can store leftovers in the fridge, in an airtight container, for up to 3 days. Reheat them in a 300F oven, or in the microwave on 50% power.
More shrimp recipes that you might like
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Keto Fried Shrimp
- Olive oil cooking spray
- 1 large egg
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 4 oz plain pork rinds, processed in food processor into crumbs
- 1/4 cup grated Parmesan
- 16 oz jumbo shrimp (21-25 per lb.), peeled and deveined, and 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 the keto fried shrimp immediately.