Crispy Shrimp with Lemon
Shrimp are encrusted in a seasoned pork panko for a nice crisp crust and finished with a bit of lemon zest to lift the dish. Serve as is or dip into your favorite keto-friendly sauce.
Servings 2
Calories 317kcal
Ingredients
- 1 pound shrimp peeled and deveined, large
- 1 egg whisked
- 3/4 cups pork panko
- 1/2 teaspoon sweet paprika omit for nightshade-free
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon granulated garlic
- zest of 1 lemon divided
- 1/8 teaspoon salt omit if using pre-seasoned pork rinds
- pinch of cayenne pepper
Instructions
- Preheat an oven to 400°F. Set a metal cooling rack into a rimmed baking sheet and grease it with a bit of avocado oil and set aside. Baking shrimp onto of the rack allows for better air flow and eliminates the need to flip the shrimp, leading to a crispy crust all around.
- Combine the shrimp and egg in a bowl and toss to coat evenly.
- Stir together the pork panko, sweet paprika, basil, thyme, garlic, half the zest, salt, and cayenne pepper. Place onto a plate.
- Shake excess egg off of the shrimp and then dip into the panko mixture. Lay the shrimp in a single layer on the prepared baking rack.
- Bake for 10 minutes, or until golden brown and the shrimp are opaque. Cut one with a knife to test.
- Sprinkle with remaining zest and serve immediately.
Nutrition
Calories: 317kcal | Carbohydrates: 1g | Protein: 56g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 663mg | Sodium: 2132mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 376IU | Vitamin C: 9mg | Calcium: 351mg | Iron: 6mg