Keto Southern Fried Shrimp


Step 1Begin by peeling (if not pre-peeled), deveining and butterflying the prawns. For a video on how to do this, click here.

Step 2Mix the dry ingredients together in a bowl: paprika, thyme, garlic powder, cayenne pepper, oregano, a pinch of salt, pepper and protein isolate powder (whey or egg white).

Step 3In a separate bowl, mix the wet ingredients: egg, cream (or coconut cream), hot sauce, Dijon mustard and a pinch of salt.

Step 4Coat the prawns by first dipping the shrimp in the wet ingredients then into the dry, shaking off the excess egg and whey mix in-between. Do this in small batches of 5 prawns at a time. To avoid clumping, you can split the whey mix into two and keep replenishing the bowl.

Step 5To deep fry, add your chosen oil (avocado, ghee or coconut) to a deep pan (I used 19 cm/ 7.5"), enough for the shrimp to be fully submerged. (I used about 2 cups of oil but note only about 1/3 cup of oil will contribute to the nutrition facts, the remaining oil is discarded.)

Step 6Heat the oil until hot. Once hot, fry the shrimp on a medium-low heat (careful of the oil splashing) until golden and cooked through, 1 to 2 minutes. It’s best to do this in small batches of about 5 shrimp at a time to allow even cooking and no clumping.

Step 7Drain the shrimp from the oil with a slotted spoon. Place on kitchen paper to absorb any excess oil whist you repeat the frying for all the shrimp.

Step 8To make the slaw, simply mix all the ingredients together in a bowl.

Step 9Serve the fried shrimp with the prepared slaw. Optionally, serve with more mayonnaise.

Step 10These shrimps taste the best when served fresh. The batter will go soft if stored in the fridge but can be reheated in the oven to restore some of the crispness. The slaw will keep in the fridge in a sealed container for up to 4 days.