Low Carb and Whole30 Almond Fried Shrimp

Nothing beats fried shrimp, crispy french fries, sweet creamy coleslaw and hush puppies with a long island ice tea all on a Florida beach watching a sunset.

Hi! Welcome back to the real world. Living in West Texas is the driest place that I can think of. When we had a prediction of rain storms and one guy laughed and said "Rain in West Texas? That can't be right" Sadly, he was right. We had clouds but no rain actually fell. 

Balmorhea Texas State Park

Growing up in Florida and spending my college years in Alabama, beach trips were a common event. Now we are 12+ hours from the Gulf of Mexico. I'm going to have to settle with swimming pools and an occasional spring fed water hole. 

Seafood is obviously best at the beach, but thanks to trucks and airplanes we are able to have it delivered semi fresh to our stores. When Pacific Northwest Salmon is on Sale watch out at Albertsons. That stuff goes in hours! Thankfully we can still get frozen shrimp and cod year round to get us through the off season. 

Now this is an actual recipe I did purely on my own. Usually I read recipes and then tweak them to how I like it, but I felt like a real chef winging it. It was so good the first time, I had to make it again to write the recipe down to share with you!

Almond Fried Shrimp

15-20 Large Shrimp, Deveined and Peeled

1 large egg, scrambled

1/2 cup Almond flour

2 tea. Garlic Powder

1 tea. Onion Powder

2 tea. Dried Parsley

Pinch of Cayenne Pepper

Beat your egg in one bowl. Mix all your dry ingredients in another. Take shrimp and dip into the egg and then toss in dry ingredients until coated. Almond Flour doesn't stick like regular flour so the less movement the better it sticks. 

Heat some coconut oil over medium high and add shrimp into pan. Make sure not to over crowd the pan and flip after 2 minutes. If they aren't browned cook for an additional minute on each side.

I served mine up with some dill garlic mayo.

 It was delicious!