Keto Shrimp Po' Boy

This Keto Shrimp Po' Boy features succulent shrimp coated in a spicy almond flour batter, served on low-carb bread with crisp lettuce and a tangy remoulade. It's a delightful twist on the classic sandwich, perfect for those following a ketogenic lifestyle.

Ingredients

• Shrimp - 250 grams, peeled and deveined
• Almond flour - 50 grams
• Egg - 1 large, beaten
• Pork rind crumbs - 30 grams
• Cajun seasoning - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons, for frying
• Lettuce leaves - 4 large
• Low-carb bread - 2 slices
• Mayonnaise - 2 tablespoons
• Dijon mustard - 1 teaspoon
• Hot sauce - 1 teaspoon
• Lemon juice - 1 teaspoon

Steps

1. In a mixing bowl, combine the almond flour, pork rind crumbs, Cajun seasoning, salt, and black pepper.
2. Dip each shrimp into the beaten egg, allowing excess to drip off, then coat with the almond flour mixture, pressing lightly to adhere.
3. Heat olive oil in a skillet over medium heat. Once hot, add the coated shrimp in batches and fry for about 2-3 minutes on each side, until golden brown and cooked through.
4. While the shrimp is cooking, prepare the remoulade by mixing mayonnaise, Dijon mustard, hot sauce, and lemon juice in a small bowl.
5. Toast the low-carb bread slices lightly if desired. Spread the remoulade on each slice of bread.
6. Layer the lettuce leaves on one slice of bread, top with the crispy shrimp, and cover with the other slice of bread.
7. Cut the sandwich in half and serve immediately.

Nutrition

• Calories: 480
• Protein: 35 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 950 mg
• Cholesterol: 250 mg
• Total Fat: 32 g
• Saturated Fat: 5 g
• Unsaturated Fat: 25 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Low in carbs, making it suitable for ketogenic diets.

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