Gambas con Gabardina

Method

1. Peel and devein the shrimp, then season them with salt and the juice of 1 lemon, allowing them to marinate for 5 minutes.
2. Mince the 3 garlic cloves finely and stir them into the almond flour tempura to create a fragrant, keto-friendly coating batter.
3. Heat a generous amount of oil in a deep pan over high heat until it reaches approximately 180°C (350°F), which should take about 4 minutes.
4. Dredge each marinated shrimp thoroughly in the almond flour tempura mixture, ensuring an even coating on all sides.
5. Working in small batches, carefully lower the coated shrimp into the hot oil and fry for 2 to 3 minutes per batch until the batter turns golden and crisp.
6. Remove the shrimp with a slotted spoon and drain them on paper towels to eliminate excess oil before serving.