Remember those irresistibly crispy, savory triangles of shrimp toast from your favorite Chinese takeout spot? We’ve captured that same magic in a brilliant low-carb version that skips the bread entirely! These Keto Sesame Shrimp Toasts are a pure umami bomb, featuring a smooth, flavorful shrimp paste coated in a crunchy almond flour and sesame seed crust. Fried to golden-brown perfection, they are the ultimate appetizer for a party or a fantastic, protein-packed side for your next stir-fry. Get ready to impress yourself—and your guests—with this clever, grain-free twist on a classic.
Ingredients
• For the Shrimp Paste
• 10 oz / 285 g raw shrimp, peeled and deveined
• 1 large egg white
• 1 scallion, chopped
• 2 cloves garlic, chopped
• For the Breading & Egg Wash
• 1 cup / 110 g almond flour
• ¼ cup plus 2 tbsp / 55 g sesame seeds
• 1 large egg, beaten
• For Frying & Garnish
• 3 cups / 720 ml high-heat oil, for frying (avocado or coconut oil work well)
• Sea salt, to taste
• Black sesame seeds, for garnish (optional)
• Scallions, thinly sliced, for garnish (optional)
• Soy sauce or tamari, for serving
Instructions
1. Prepare the Shrimp Paste: Line a sheet pan with parchment paper. Combine the shrimp, egg white, scallion, and garlic in a food processor or high-powered blender. Blend until a smooth, uniform paste forms. Spread the paste evenly onto the parchment-lined pan and freeze for 1 hour until firm.
2. Heat the Oil: While the paste is freezing, pour about 2 inches of oil into a large, heavy-bottomed saucepan or Dutch oven. Heat over medium-high heat until it reaches 350°F / 177°C on a deep-fry thermometer.
3. Set Up Your Breading Station: In a shallow bowl or plate, whisk together the almond flour and sesame seeds. In a separate small bowl, beat the egg for the egg wash.
4. Cut and Coat: Remove the firm shrimp paste from the freezer. Using the parchment paper, lift the slab onto a cutting board and slice it into triangles. Working quickly, dip each triangle first into the beaten egg, allowing any excess to drip off, then press it firmly into the almond flour mixture to coat all sides.
5. Fry to Perfection: Gently place the coated shrimp triangles into the hot oil, being careful not to overcrowd the pan. Fry in batches for 3 to 5 minutes, flipping once, until they are a deep golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain, and immediately sprinkle with sea salt.
6. Serve and Enjoy: Garnish with a sprinkle of black sesame seeds and fresh scallions, if desired. Serve immediately with soy sauce or tamari for dipping.
Nutritional Information
• Estimated values per serving (recipe makes 6 servings)
• Calories: 420
• Net Carbs: 4g
• Protein: 17g
• Fat: 36g
Pro Tips
• for Perfect Shrimp Toast
• Don’t skip the freezing step. This is crucial for making the shrimp paste firm enough to slice and handle without it turning to mush.
• Use a thermometer to maintain an oil temperature of 350°F / 177°C. If the oil is too cool, the toasts will absorb too much and become greasy. If it’s too hot, the outside will burn before the shrimp paste is cooked through.
• Fry in small batches. Overcrowding the pan will drop the oil temperature significantly, leading to soggy results. Give each piece plenty of space to crisp up evenly.
• For an extra flavor boost, add 1 teaspoon of grated fresh ginger and a splash of toasted sesame oil to the shrimp paste mixture before blending.
FAQ
Q: Why do I need to freeze the shrimp paste
A: Freezing the shrimp paste for one hour is a crucial step. It makes the paste firm enough to slice into clean triangles and handle during the breading process without it turning into mush.
Q: Can I make these keto shrimp toasts in an air fryer
A: Yes, for a less oily version, you can use an air fryer. After coating the triangles, spray them with a high-heat oil and air fry at 375°F / 190°C for 8-10 minutes, flipping halfway through, until golden and cooked. The texture will be slightly less crispy than deep-frying.
Q: What is the best oil for frying shrimp toast
A: Use a neutral, high-heat oil like avocado oil or coconut oil. It’s important to maintain a temperature of 350°F / 177°C. If the oil is too cool, the toasts will become greasy; if it’s too hot, the outside will burn before the shrimp is cooked.
Q: How do I store and reheat leftovers
A: Store leftover shrimp toasts in an airtight container in the refrigerator for up to 2 days. For the best texture, reheat them in an air fryer or a preheated oven at 350°F / 177°C for a few minutes until warm and crispy.
