I used to think this popular shrimp dish was actually its own food group. To say I was a fan would be the understatement of my life. I. LOVED. THESE. SHRIMPS!!! And it has been a looooooong time since I have partaken. In fact when Bonefish Grill decided to cater to the gluten free crowd, I may have performed some sort of ritualistic “rain dance” in hopes that these would be on the menu. NOPE. And NOPE.
Then something magical happened. I learned how to actually cook. Like from scratch and stuff. And suddenly all the stuff I could never have again came back into view. It’s kind of exciting recreating all the old favorites. Especially this one. Man am I a happy girl tonight!!! And apparently so is my eldest daughter. Take a look at that shayna punim stuffed with delicious bottom dwellers!!
- 14 ounces frozen cooked, peeled shrimp (thawed)
- 1/2 cup potato starch
- 1/2 cup arrowroot (or water chestnut flour)
- Avocado oil for frying
- 1/2 teaspoon sea salt
- 3 tablespoons high quality or homemade mayo
- 1 tablespoon high quality or homemade chili sauce
- 1 teaspoon sriracha sauce (or more if desired)
- 1 tablespoon coconut palm sugar
- Fresh chives, minced
- On a clean plate combine flours and salt
- Preheat oil in a wok or large deep skillet
- Dredge thawed shrimp in the flours and shake off excess flour
- Fry over hot heat until shrimp have a crispy coating
- Use a slotted spoon to remove from oil and transfer to a towel lined plate
- Mix together mayo, chili sauce, sriracha, palm sugar and stir
- In a mixing bowl combine shrimp and sauce and VERY gently toss to coat
- Serve with minced fresh chives
Suzanne Jonker says
do you mean uncooked raw shrimp, and not cooked?
I used cooked, peeled shrimp that were frozen. You can use any variety you like as long as they are peeled before dredging of course!
Suzanne Jonker says
Thank you wow- they were not overcooked, cooking them twice- excellent.
Thank you so much for this recipe!! It was awesome and as I suspected I didn’t want to share. 🙂
Oh yay!!! I’m so happy to read this!
Deborah M says
Could I use tapioca starch instead of the potato starch?
Possibly, just watch for it to get too gummy which can happen with tapioca sometimes.
Potatoe starch? If this Paleo?
Yes, potato starch is paleo if your body tolerates it. Potatoes are also Whole 30 approved.
I suspect you didn’t eat these alone…although you totally could and I wouldn’t judge 😉 😉 What would you recommend to serve with the shrimp?
I love them with steamed broccoli and maybe extra sauce if I’m being honest 😉