Korean · Dinner
Korean Fried Shrimp (Keto)
Shrimp coated in a seasoned almond-flour crust, fried until golden, then tossed in a butter-gochujang glaze finished with sesame seeds and scallion. The batter skips flour and sugar syrup for a keto-friendly crunch, delivering the char-flecked, sticky-spicy character of classic Korean street-food shrimp without the carb load.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
612Calories
34.8gProtein
45.6gFat
14.2gCarbs
3.8gSugar
5.1gFiber
1380mgSodium
337mgChol
9.4gSat Fat
420mgPotassium
180mgCalcium
3.2mgIron
1.6mcgVitamin B12
3.5mgVitamin C
gluten-free
low-carb
high-fiber
keto
Instructions
1
Prep
Pat shrimp dry and season with salt and pepper; set up beaten egg in one bowl and almond flour mixed with coconut flour in another.
2
Dredge
Dip each shrimp in egg, then press into the flour mixture until fully coated on both sides.
3
Fry
Heat avocado oil in a skillet over medium-high heat until a pinch of flour sizzles immediately; fry shrimp 2–3 minutes per side until golden and opaque.
4
Glaze
Wipe skillet clean, melt butter over medium-low heat, stir in gochujang, minced garlic, and grated ginger for 1 minute until glossy; add rice vinegar, erythritol, and sesame oil, simmer 1 minute until thickened.
5
Plate
Toss fried shrimp in glaze for 30 seconds, transfer to plate, scatter sesame seeds and sliced scallion over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g shrimp, peeled and deveined, tail-on
- 2/3 cup70g almond flour
- 22 large eggs, beaten
- 2 tbsp2 tbsp coconut flour
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 cup240ml avocado oil, for frying
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp garlic
- 1 tsp1 tsp ginger-fresh
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp erythritol
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sesame seeds, toasted
- 22 scallion
