Low Carb Lemon-Parm Jumbo Shrimp
How to Make It
Step 1
If necessary, peel and devein your shrimp. You can leave the tails on for this recipe. Marinate the shrimp in the lemon juice for one hour in the refrigerator to tenderize them.
Step 2
Lay the shrimp on a flat surface and pat them dry with a paper towel. Crack an egg into one bowl and whisk it with a fork. In a second bowl, combine the parmesan cheese, salt, pepper, garlic, paprika, cayenne, and chopped parsley.
Step 3
Heat up to one cup of vegetable oil in a large skillet to high heat. You’ll need enough oil to fry the shrimp in, but you’ll have excess oil left over in the pan. One by one, coat the shrimp in the egg mixture and then the cheese mixture. Drop them into the hot oil, and fry the shrimp for about 2 minutes per side until they are golden brown and crispy.
Step 4
Set the cooked shrimp on a paper towel to remove the excess oil. Serve immediately with a wedge of lemon for squeezing!
Ingredients
- Shrimp – 12 large shrimp
- Lemon Juice Raw – ⅓ lemon yields
- Egg – 1 large
- Grated Parmesan Cheese – ½ cup
- Salt – ¼ teaspoon
- Black Pepper – ¼ tsp
- Spices Garlic Powder – ¼ tsp
- Spices Paprika – ½ tsp
- Cayenne Pepper – ¼ tsp
- Parsley Raw – ½ tbsp
- Vegetable Oil – 4 tbsp
- Oil (for frying) – 0.75 cup
- Lemon Juice Raw – ⅓ lemon yields