Crushed pork rinds deliver shrimp a salty crunch every keto-lover will respect. You won’t miss the bread crumbs one bit. If you are a pescatarian, do not worry — we’ve got lots greater low-carb keto ideas up our sleeve.
Freshly ground black pepper
Juice of 1/2 lemon
Dash of hot sauce
Freshly chopped parsley
- Preheat oven to 450°. Grease a large rimmed baking sheet with cooking spray. In a food processor (or in a resealable bag using a rolling pin), crush pork rinds into fine crumbs. Transfer to a medium shallow bowl and whisk in Parmesan, spices, and herbs. Season mixture with salt and pepper.
- Pour beaten eggs into a small shallow bowl. Dredge shrimp in eggs, letting excess drip, then coat in pork rind mixture.
- Place breaded shrimp on prepared baking sheet in a single layer. Bake until coating is crispy and shrimp is cooked through 10 to 12 minutes.
- Meanwhile, make the sauce: In a small bowl, whisk together mayonnaise, lemon juice, and hot sauce. Garnish shrimp with parsley and serve.