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Keto Tempura Shrimp – The Japanese classic made low carbohydrates


It is something magical to bite in a piece of tempura prawns – the light, crispy coating, which is smashed with a satisfactory crunch and the tender, juicy shrimp inside. If you have missed tempura on your Keto trip, your lucky day is today. I will guide you through a keto -friendly version of this Japanese classic, which is as crispy and delicious as the real thing, but without the carbohydrates that come from traditional flour and strength.

This is not just a recipe; It is a lesson in technology. Because with tempura it is about how to deal with the dough, the temperature of the oil and timing. Stay with me and at the end you have a plate with golden, crispy temporary granules with which you feel like a professional.

Why Keto Tempura Shrimp works

The challenge with Keto Tempura is to replace the flour and strength and to keep the dough lightly and crispy. Many low -carbohydrates are difficult, dense or too joking, but I have found the right combination of almond flour, whey protein isolate and sparkling water to get this airy, crisp texture.

The secret? Cold ingredients and fast roast. We will get involved, but first we talk about ingredients.

What you need

For the shrimp:

  • 1 pound of shrimp (peeled and disappointed, tails on))
  • ½ teaspoon of salt
  • ¼ teaspoon of white pepper

For the keto -Tempura -sig:

  • ½ cup of almond flour
  • ¼ cup of whey protein isolate (uneducated)
  • 1 teaspoon of baking powder
  • ¼ teaspoon of Xanthan Gum (helps to tie the dough)
  • ½ teaspoon of salt
  • ½ cup of sparkling water (cold)
  • 1 large egg (cold)
  • ½ teaspoon of rice vinegar (adds ease)

To roast:

  • 2 cups of avocado oil (or another highly heated oil)

Optionally for serving:

  • Sugar -free I am a sauce or coconutaminos
  • Wasabi and grated Daikon to immerse
  • Keto-friendly Tempura dip sauce (recipe below)

Prepare the shrimp

The first step is to prepare the shrimp. You want you to stay straight when you roast instead of rolling together. Here you can find out how to do it:

  • Place the shrimp on a cutting board, the belly side up.
  • Make 3-4 flat slots along the interior curve of the shrimp. Do not cut too deep, just enough to weaken the natural curls.
  • Carefully press the shrimp with your fingers straight.
  • Tap them completely dry with a paper towel – the enemy of the crispy tempuras is a mosisture.
  • Season with salt and white pepper. Set aside.

Mix the dough

Now the dough. The key here is to keep it cold. The cold dough makes light, crispy tempura.

  • Whisk almond flour, whey protein isolate, baking powder, Xanthan -Kaugummi and salt.
  • Beat the egg in a separate small bowl and then mix the sparkling water and vinegar.
  • Pour the wet ingredients into the dry ingredients and stir it carefully. Do not mix – it’s okay if there are a few lumps.
  • Place the dough bowl over another bowl filled with ice to keep it cool.

Heat the oil

The oil must be Hot, but not too hot– 550 ° f (175 ° C) is perfect. If it is too cool, the tempura absorbs oil and becomes moist. Too hot and it will burn before it is completely cooked.

To check whether it is done without a thermometer, let a small dough in.

Fry the Tempura prawns

Now comes the funny part – Frying. This step moves quickly, so you have done everything before you start.

  • Hold a shrimp on the tail and immerse it in the dough, let the excess drop.
  • Carefully lower it into the hot oil. Fry in small batches so that you don’t overfill the pan.
  • Cooking for approximately 2 minutesTurn half until the coating is slightly golden and crispy.
  • Remove with a slotted spoon and put them on a rust over a tray (this keeps you crispy – do not use paper towels that make you steam).
  • Repeat the rest of the shrimp and make sure that the oil remains at the right temperature.

Production of a keto-friendly Tempura dip sauce

Traditional Tempura sauce is based on soy sauce, but usually contains sugar. This version keeps the taste without carbohydrates.

Ingredients

  • ¼ cup I am a sauce or coconut amino
  • ¼ cup of water
  • 1 teaspoon travel vinegar
  • ½ teaspoon of sesame oil
  • ½ teaspoon of grated ginger
  • ½ teaspoon of monk fruit sweetener (or erythritan)

Instructions

  • Mix everything in a small saucepan and heat over low for 1–2 minutes.
  • Serve warm with their crispy tempura shrimp.

Troubleshooting & pro tips

  • Pass from the shrimp? Make sure you are completely dry before you dive. A little dust of almond flour can help.
  • Not crispy enough? Your dough or shrimp may be too warm. Keep everything cold.
  • Oily tempura? The oil was not hot enough. Always check the temperature before roasting.
  • Remnants catch up? The best way is in one Air fryer 375 ° F for 3–4 minutes. Never microwave -temura – it becomes soft.

What should serve with Keto -Tempura shrimp

Tempura Shrimp is incredible in itself, but if you want to make a meal out of it, you will find some ideas here:

  • Shirataki noodle roast -Clantic lights, low -carbohydrates and fits perfectly with tempura.
  • Crispy seaweed salad – The fresh Umami aromas form the wealth of fried shrimp.
  • Flower rice with sesame oil -a simple side that keeps things keto-friendly.

Diploma

Tempura Shrimp is one of these dishes that seems to be intimidating at first, but when they have come down the technology, it is surprisingly easy. The most important things you should remember are Keep the dough cold, maintain the correct oil temperature and fry in small batches.

Try this Keto -Tempura shrimp and I promise that you will never feel that you are crispy again, Golden Tempura. As soon as you try this first bite -the airy crunch, the juicy shrimp, the perfect dip sauce -you will see why this recipe is worth having to be mastered.