Chinese Sesame Fried Shrimp

About

These Chinese inspired jumbo shrimp are coated in a delicious Keto sesame crumb and pan-fried until crisp and golden. These crispy shrimp are then served with a tangy tahini sauce for dipping. Perfect as part of a Keto lunch or dinner. Alternatively, these are ideal served as a sharing board appetizer or low carb party food.

Can I Oven Bake the Shrimp?

We have coated our shrimp in a breading of ground almonds and sesame seeds. The shrimp are first dredged in beaten egg before being liberally coated in the seasoned crumb. Once prepared, we have pan-fried the shrimp in batches to give them an extra crispy coating. If you would prefer to bake the shrimp this would work just as well but they won’t have the same crunch you achieve with frying. The shrimp should bake at 400 degrees on a lightly oiled oven tray. They will be ready in roughly 8-10 minutes, or until piping hot through and the crumb is golden.

Serving Suggestions

These are an excellent sharing option on their own for snacking or as part of a larger meal with your favorite Chinese inspired sides. We love to serve our Chinese inspired shrimp alongside a bowl of Cauliflower rice or an Asian inspired slaw. Alternatively, why not serve with a portion of our Keto egg fried rice or some stir-fried low carb vegetables. These are also a great option if you are following a Paleo diet, simply swap the tamari sauce for coconut aminos. Please be sure to factor any additions to the recipe into your macros.

Ingredients

5 tablespoon, ground almonds, raw
5 tablespoon, whole pieces sesame seeds
5 ounce cooked jumbo shrimps by daily chef
3 tablespoon olive oil
1 large raw egg
1 teaspoon tahini
½ tablespoon tamari sauce
½ tablespoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Crack the egg into a small bowl. Beat until smooth and well combined. Add the shrimp to a separate bowl. Add the ground almonds, sesame seeds, garlic powder, salt and pepper to a third bowl. Stir the seeds, ground almonds and seasoning together well to combine. This will create your shrimp breading mix.
Take one jumbo shrimp at a time and dip it in the beaten egg so that it is well coated all over. Then dip the egg coated shrimp into the breading mixture so that it is liberally coated all over in the sesame crumb. Repeat this process with the remaining shrimp until they are all coated in a layer of egg and breading.
Heat two tablespoons of olive oil in a non-stick skillet over a medium/high heat. Once the oil is hot, add the prepared shrimp to the skillet and cook for 3-4 minutes each side or until piping hot through and the crumb is golden brown all over. You may need to work in two batches depending on the size of your skillet. You may also add a little extra oil if needed for frying.
Add the remaining olive oil, tahini, lemon juice, tamari sauce and a pinch of black pepper to a small bowl. Whisk until smooth and well combined. Taste and adjust seasonings as required, adjusting your macros accordingly. Serve the tahini sauce with your cooked shrimp for dipping.