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Keto Fried Shrimp with Cocktail Sauce (Gluten-Free)

Crispy fried jumbo shrimp made with a Gluten-Free breading that has perfect texture and flavor.  Serve this Low Carb appetizer with homemade sugar-free cocktail sauce and lemon wedges on the side!

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 6
Calories: 195 kcal
Course: Main Course , Appetizer
Cuisine: American

Ingredients

For the Shrimp
  • 1 pound raw jumbo shrimp peeled, deveined & tails on
  • ⅔ cup Super Fine Almond Flour
  • ⅓ cup ground pork rinds plain
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon smoked paprika
  • 2 eggs beaten
  • Keto friendly oil of your choice for frying- I used light olive oil
For the Cocktail Sauce
  • ⅔ cup Sugar-free ketchup
  • 1-3 teaspoons prepared horseradish
  • 1 teaspoon fresh lemon juice
  • Pinch of salt

Instructions

    Cup of Yum
  1. Grind the pork rinds, parmesan cheese, almond flour and smoked paprika in a food processor or chopper until well combined and finely ground. Add to a small bowl and set aside. Add the 2 eggs to a separate bowl and beat together.
  2. Set up your breading station and taking your cleaned and well dried shrimp, dip into the egg, allowing an excess to drip off, then dip into the breading. Do not press the shrimp into the breading, but set the shrimp down in the breading and cover the top with more breading, then shake off any excess and set on a plate.
  3. Heat a large nonstick skillet to medium and add in your oil. Once the oil is hot (test with a spec of the breading), fry your shrimp for a few minutes, flipping halfway through. I use tongs to flip them by the tails, as to not disturb the breading.
  4. Once they have cooked, they’ll turn pink, so take them out and allow to drain and excess oil onto a plate lined with paper towels. I was able to do all my shrimp in 3 batches. The number of batches will of course depend on the size of your skillet and shrimp.
  5. While your shrimp are frying you can mix all the ingredients for the cocktail sauce. If you like it very mild, you might first try using 2 teaspoons of the horseradish sauce and taste it before adding any more. If you like a little more zing, like I do, you can add in 3 teaspoons total. The nice thing about this sauce is if you make it too strong, you can always add in a little more ketchup to tame it down some.
  6. Serve with some lemon wedges on the side. Store leftovers in the fridge for 1-2 days or freeze.

Nutrition Information

Calories 195kcal (10%) Carbohydrates 5g (2%) Protein 23g (46%) Fat 9g (14%) Saturated Fat 2g (10%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 195

% Daily Value*

Calories 195kcal 10%
Carbohydrates 5g 2%
Protein 23g 46%
Fat 9g 14%
Saturated Fat 2g 10%
Fiber 1g 4%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.