Low Carb “Breaded” Shrimp

• Gluten free

• Meat

  • 4 oz Pork, plain rinds

• Seafood

  • 16 oz Shrimp, jumbo

• Produce

  • 1/2 tsp Garlic powder

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Kosher salt
  • 1/2 tsp Paprika

• Oils & Vinegars

  • 1 Olive oil cooking spray

• Dairy

  • 1/4 cup Parmesan, grated

Found on healthyrecipesblogs.com

Ingredients

• Olive oil cooking spray
• 1 large egg
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 4 oz plain pork rinds, processed in food processor into crumbs
• ¼ cup grated Parmesan
• 16 oz jumbo shrimp (21-25 per lb.), peeled and deveined, patted dry

Directions

• Preheat oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and spray it with olive oil.
• In a medium bowl, lightly whisk the egg.
• In another medium bowl, whisk the crushed pork rinds with the salt, pepper, garlic powder, paprika and Parmesan. Divide into two separate bowls – this will ensure the pork rind crumbs stay as dry as possible, making it easier to coat the shrimp.
• Place a few shrimp at a time in the egg to coat. Allow excess egg to drip back, then roll each shrimp in the pork rind mixture.
• Transfer the coated shrimp to the prepared baking sheet. Make sure they don’t touch each other.
• Generously spray the shrimp with olive oil. Bake until cooked through, about 10 minutes. Serve immediately.

Nutrition