In the bustling heart of New Orleans, a city where every street corner hums with music and every dish tells a story, I embarked on a culinary adventure that would infuse a classic Southern delight with the spirit of keto. This is the tale of how Completely Keto Deep Fried Shrimp came to be a sensation in my kitchen.
It all started during the vibrant festivities of Mardi Gras. The city was alive with colors, sounds, and an infectious energy that promised new experiences. Amidst the revelry, I found myself in the French Quarter, drawn by the aroma of spices and the sizzle of frying pans from a small, tucked-away kitchen known to locals as “Madame Laveau’s.”
Madame Laveau, a culinary sorceress with a flair for fusing tradition with innovation, welcomed me with a mischievous smile and a dish that would dance on my palate – her famous Deep Fried Shrimp. Each shrimp, encrusted in a golden, crispy coating and seasoned to perfection, was a bite-sized burst of joy. But as a devoted keto follower, I couldn’t help but dream of a version that would align with my lifestyle without compromising on the soul of the dish.
Inspired by Madame Laveau’s mastery and the vibrant spirit of New Orleans, I set out to recreate the magic in my own kitchen. The journey began with the finest tiger shrimp, each one a treasure from the bountiful Gulf, waiting to be transformed. The almond flour, light yet rich in texture, became the base of my keto-friendly batter, a nod to the Southern tradition of deep-fried delights.
A dash of dried basil added an aromatic complexity to the mix, while a sprinkle of Pink Himalayan Salt and a twist of black pepper brought the flavors into sharp, delightful focus. But it was the coconut oil, shimmering and ready for frying, that promised to weave the final spell. As the shrimp sizzled and turned a delectable golden brown, my kitchen was filled with an aroma that was both comforting and exotic, a reminder of that unforgettable evening at Madame Laveau’s.
The result, my Completely Keto Deep Fried Shrimp, was a celebration of flavor, texture, and the joy of keto cooking. Each bite was a testament to the possibility of holding onto tradition while embracing a healthier lifestyle. As I shared this dish with friends, their eyes lighting up with each crispy, succulent bite, I knew I had captured the essence of New Orleans – its resilience, its warmth, and its unparalleled zest for life.
And so, the story of the Completely Keto Deep Fried Shrimp is more than just a recipe. It’s a narrative of a city that sings, of a kitchen that enchants, and of a dish that encapsulates the spirit of celebration, the love of good food, and the journey towards a lifestyle that’s as flavorful as it is fulfilling.
Ingredients
- 14 oz tiger shrimp peeled
- 1 tsp dried basil
- coconut oil for frying
- 1/2 cup almond flour
- Pink Himalayan Salt
- black pepper
Instructions
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Carefully rinse the shrimp under cold running water.
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Heat up the coconut oil in a large skillet until fully heated.
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Put the flour into a bowl and season with basil, salt and pepper.
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Roll each piece of shrimp in the almond flour until fully coated. Shake off any extra flour from each piece.
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Fry in batches until they are golden brown or about 3 minutes. Put on paper towels when finished.
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Serves best warm and with Garlic Mayo.
Recipe Notes
