Ingredients:
For the shrimp:
- 1 lb medium shrimp, peeled and deveined
- 1 egg
- ½ cup almond flour (or crushed pork rinds for crunch)
- ½ tsp paprika
- ½ tsp garlic powder
- Salt & black pepper to taste
- 2–3 tbsp avocado oil (or any keto-friendly oil) for frying
For the cauliflower rice:
- 2 cups riced cauliflower (fresh or frozen)
- 1 tbsp butter or oil
- 1 clove garlic, minced
- ¼ cup chopped green onions (optional)
- 1 tbsp soy sauce or coconut aminos
- Salt & pepper to taste
- Optional: scrambled egg or sesame oil for a fried rice vibe
🔥 Instructions:
1. Prep the shrimp:
- Pat shrimp dry.
- In a small bowl, beat the egg.
- In another bowl, mix almond flour, paprika, garlic powder, salt, and pepper.
- Dip shrimp into egg, then coat in flour mixture.
2. Fry the shrimp:
- Heat oil in a pan over medium-high heat.
- Fry shrimp in batches until golden and crispy (2–3 minutes per side).
- Set on paper towel to drain.
3. Make cauliflower rice:
- In another pan, heat butter or oil.
- Sauté garlic until fragrant.
- Add riced cauliflower and stir-fry for 5–7 minutes until soft.
- Stir in soy sauce, green onions, and season to taste.
4. Serve:
- Plate the cauliflower rice.
- Top with crispy fried shrimp.
- Garnish with lemon wedges or fresh herbs if desired.
🍽️ Bonus Tips:
- Add chili flakes or keto hot sauce for a spicy kick!
- Want creamy? Drizzle with a keto garlic mayo or spicy aioli.
