Ingredients:

For the Shrimp:

  • 1 pound large shrimp, peeled and deveined
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
  • Lemon wedges for serving

For the Batter:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 cup unsweetened almond milk
  • 2 large eggs

For Frying:

  • Cooking oil for frying (such as avocado oil or coconut oil)

Instructions:

  1. Prepare the Shrimp:
    • Pat the shrimp dry with paper towels.
    • Season the shrimp with salt, pepper, garlic powder, paprika, and cayenne pepper. Toss to coat evenly.
  2. Prepare the Batter:
    • In a mixing bowl, whisk together almond flour, coconut flour, baking powder, salt, black pepper, garlic powder, onion powder, and smoked paprika.
    • In a separate bowl, whisk together almond milk and eggs.
  3. Coat the Shrimp:
    • Dip each shrimp into the batter, ensuring it’s well coated.
  4. Heat the Oil:
    • In a deep skillet or frying pan, heat enough oil for frying over medium-high heat.
  5. Fry the Shrimp:
    • Carefully place the battered shrimp in the hot oil, a few at a time, making sure not to overcrowd the pan.
    • Fry for 2-3 minutes on each side or until the shrimp are golden brown and crispy.
  6. Drain and Serve:
    • Use a slotted spoon to remove the fried shrimp from the oil and place them on a paper towel-lined plate to drain any excess oil.
  7. Serve:
    • Serve the crispy keto fried shrimp with lemon wedges and your favorite low-carb dipping sauce.