Low-Carb Fried Shrimp
Crispy, golden, and keto-friendly — these low-carb fried shrimp are breaded with pork rinds for the ultimate crunch without the carbs.
Ingredients
- 12 oz medium cooked shrimp peeled & deveined
- 4 eggs whisked
- 2 cups Porq Panko Crumbs or crushed pork rinds
- 1-2 tbsp Old Bay seasoning optional
- 4 tbsp avocado oil
Instructions
- Thaw and rinse shrimp. Pat dry.
- Set up coating station with shrimp, egg wash, pork rind crumbs (mixed with seasoning), and plate.
- Dip shrimp in egg, then coat with crumbs. Place on plate.
- Refrigerate coated shrimp for 1 hour.
- Heat oil in skillet over medium-high heat.
- Fry shrimp 3 minutes per side, until golden. Work in batches if needed.
- Serve hot with dipping sauces or over coleslaw.
Notes
- For raw shrimp, cook 4–5 minutes per side until pink and opaque.
- Baking option: 400°F for 12–15 minutes, flipping halfway.
- Store leftovers in the fridge for 3–4 days. Reheat in air fryer for best results.
- Save time by using Porq Panko Crumbs instead of crushing your own pork rinds — it’s already finely ground and perfect for breading shrimp.