Contents

  1. Introduction
  2. Why You’ll Love This Recipe
  3. Tips for Success
  4. Serving Suggestions
  5. Storage Instructions
  6. VIDEO (title)
  7. Frequently Asked Questions (FAQs)
  8. Ingredients
  9. Step-by-Step Instructions
  10. Nutritional Information

Introduction

This Magic Crispy Baked Shrimp is a keto-friendly twist on the original, offering buttery, garlicky shrimp with a crunchy almond flour topping. With its rich flavors and golden crisp, it’s a dish that feels indulgent but is entirely low-carb and paleo-compatible. Perfect for dinner parties or as a quick weeknight meal!

Why You’ll Love This Recipe

  • Crispy and Delicious: A crunchy almond flour topping replaces breadcrumbs for a keto-friendly texture.
  • Easy and Quick: Ready in just 30 minutes.
  • Customizable: Add your own twists with spices or citrus zest.
  • Paleo Approved: Grain-free, gluten-free, and dairy-free options included.

Tips for Success

  • Use raw, deveined shrimp for the best texture—cooked shrimp may become rubbery during baking.
  • If following paleo, replace Parmesan cheese with nutritional yeast for a cheesy flavor.
  • Toast the almond flour mixture slightly before baking for extra crunch and flavor.

Serving Suggestions

Serve this shrimp with roasted asparagus, cauliflower rice, or a simple mixed greens salad.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) to maintain the crispy texture.

VIDEO

This video demonstrates how to achieve perfectly crispy shrimp without traditional breadcrumbs.

Frequently Asked Questions (FAQs)

  1. Can I make this dairy-free?
    Yes! Use ghee or coconut oil instead of butter, and replace Parmesan cheese with nutritional yeast.
  2. What can I use instead of almond flour?
    Crushed pork rinds make an excellent low-carb substitute for a crispy topping.
  3. Can I use frozen shrimp?
    Absolutely. Just make sure they’re fully thawed and patted dry before preparing.
  4. How can I add extra flavor?
    Add a pinch of smoked paprika or zest from a lemon to the almond flour topping for a flavor boost.

Ingredients

  • For the Shrimp Base:
    • 1 lb (450g) large shrimp, peeled and deveined
    • 1/4 cup (60ml) dry white wine (or chicken broth for paleo)
    • 4 tbsp (60g) butter or ghee, melted
    • 3 cloves garlic, minced
    • 2 tbsp (30ml) lemon juice
    • Salt and pepper to taste
  • For the Crispy Topping:
    • 1/2 cup (50g) almond flour
    • 1/4 cup (25g) grated Parmesan cheese (or 2 tbsp nutritional yeast for paleo)
    • 1/4 tsp garlic powder
    • 2 tbsp (30g) melted butter or ghee
    • Optional: Chopped fresh parsley for garnish

Step-by-Step Instructions

  1. Preheat the oven:
    • Preheat your oven to 425°F (220°C).
  2. Prepare the baking pan:
    • Pour the white wine (or chicken broth) and 2 tablespoons of melted butter into a 9×13-inch baking dish. Place the dish in the oven for 8-10 minutes to allow the liquid to reduce slightly.
  3. Mix the shrimp with the sauce:
    • In a mixing bowl, combine the remaining melted butter, garlic, lemon juice, salt, and pepper. Toss the shrimp in this mixture until fully coated.
  4. Prepare the crispy topping:
    • In another bowl, mix almond flour, Parmesan cheese (or nutritional yeast), garlic powder, and 2 tablespoons of melted butter.
  5. Assemble the casserole:
    • Remove the baking dish from the oven. Add the shrimp to the dish, arranging them in a single layer. Sprinkle the crispy almond flour topping evenly over the shrimp.
  6. Bake the shrimp:
    • Return the dish to the oven and bake for 12-15 minutes, or until the shrimp are pink and the topping is golden.
  7. Garnish and serve:
    • Remove from the oven and garnish with fresh parsley. Serve immediately.

Nutritional Information (Per Serving – Serves 4)

  • Calories: 320
  • Fat: 25g
  • Protein: 22g
  • Net Carbs: 3g
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