Crispy Shrimp Chips

Crispy Shrimp Chips are a delightful low-carb Chinese appetizer, perfect for snacking or as a party treat. Made from fresh shrimp and coconut flour, these chips are crunchy, flavorful, and keto-friendly.

Ingredients

• Raw shrimp - 200 grams, peeled and deveined
• Coconut flour - 50 grams
• Psyllium husk - 10 grams
• Egg - 1 large
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Water - 50 ml
• Oil - for frying (coconut or avocado oil recommended)

Steps

1. In a food processor, combine the raw shrimp, coconut flour, psyllium husk, egg, garlic powder, salt, and black pepper.
2. Blend until the mixture is smooth and well combined, adding water gradually to reach a thick, paste-like consistency.
3. Transfer the mixture to a piping bag or a plastic sandwich bag with the corner snipped off.
4. Line a baking tray with parchment paper and pipe the shrimp mixture into small, thin chip shapes.
5. Refrigerate the piped chips for about 10 minutes to firm up.
6. Heat oil in a deep frying pan over medium heat.
7. Once the oil is hot, carefully fry the chips in batches, being careful not to overcrowd the pan.
8. Fry each batch for about 2-3 minutes or until golden brown and crispy.
9. Remove the chips with a slotted spoon and drain on paper towels.
10. Serve warm as an appetizer or snack.

Nutrition

• Calories: 250
• Protein: 25 g
• Carbs: 10 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 200 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.05 L

Health Benefits

• High in protein which supports muscle building and repair.
• Low in carbohydrates, making it suitable for ketogenic diets.

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