Prepare the Shrimp: Blot the shrimp dry with paper towels and season lightly with salt and pepper.
Set Up Dredging Station: In another bowl, beat the egg and heavy cream. In another bowl, stir in 1 cup of almond flour (or crushed pork rinds), paprika, garlic powder onion powder and a pinch of salt.
Coat the Shrimp: Working one at a time, dip each shrimp into the egg mixture, then coat in flour until fully covered. Transfer to a plate and set aside for 2 minutes.
Heat the Oil: In a large deep pan, heat the oil over medium. When the temperature nears 350°F (175°C), it’s time to fry.
Fry the Shrimp: Dip shrimp in batches, 3 or so at a time and fry for about 2-4 minutes on each side until crispy golden brown. Don’t overcrowd the pan.
Drain and Serve: Remove the shrimp with a slotted spoon and drain them on paper towel lined plate. Let sit 2 minutes before serving.
