Low Carb Crispy Walnut Shrimp – Gluten-Free, Keto, LCHF

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Low Carb Crispy Walnut Shrimp - Gluten-Free, Keto, LCHF

25 minutes
Calories 350kcal


  • 1 pound shrimp (large raw, peeled and deveined)
  • 2 ounces walnuts (large raw, peeled and deveined)
  • 1 tablespoon butter
  • 1/4 cup mayonnaise
  • 1/2 teaspoon sriracha sauce
  • 1 tablespoon lemon juice
  • oil (for shallow frying


  • Wash, peel and devein the shrimp.
  • Pat dry with paper towel.
  • -Heat butter in a small skillet until bubbly.
  • Drop in the walnuts and fry for 2 minutes on each side to allow the outside to crisp and the natural nut oils to become fragrant.
  • Set aside.
  • -Heat oil in the bottom of a deep, heavy pan, allowing enough oil just to cover the shrimp, about 1" depth.
  • -Heat oil over high heat.
  • When the oil begins to shimmer, drop in half the shrimp so as not to crowd the pan.
  • Notice you aren't frying these with any breading.
  • They'll naturally crisp up a bit in their natural state.
  • -After about 4 minutes, you'll see the shrimp turn pink and curl.
  • At that time, remove them from the oil with a slotted spoon, and place them on paper towel to drain.
  • Repeat with the remainder of the shrimp.
  • --While the shrimp are cooling down slightly, mix mayo, sriracha and lemon juice in a bowl and stir until fully combined.
  • I like to use an immersion blender here to develop a light and airy texture.
  • -Fold the shrimp into the sauce, allow to lightly coat, and plate.
  • Top with walnuts and serve.


Calories: 350kcal

Originally posted 2019-02-20 18:39:58.

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