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Paleo Crispy Gulf Fried Shrimp

May 15, 2018 by predominantlypaleo 7 Comments

 

Paleo Crispy Gulf Fried Shrimp will take you right back to that favorite restaurant overlooking the ocean, or to that childhood memory of growing up on the coast. And if not, it will still become a fast favorite!


Paleo Crispy Gulf Fried Shrimp

Do you watch the Goldbergs? We just started because I told my husband we didn’t “have a show” together. The truth is I’m a Bravo kinda girl and I’m quite grateful he isn’t. I’m not sure I could see him through the same eyes if he loved Real Housewives as much as I do. Anyway, we decided on the Goldbergs: made perfect sense, we grew up in the 80s, the parents scream a lot, we’re awkward, we’re Jewish. Done and done.

If you’ve read this far, I’m sure you’d love to know what the $%&* the Goldbergs has to do with fried shrimp. And you’d have every reason to wonder. It doesn’t…entirely. But this past weekend we watched the episode where Beverly (the mom) got the shaft for the new Chinese restaurant in town. Her entire family abandoned her “shrimp parm” for duck sauce and egg rolls. 

Paleo Crispy Gulf Fried Shrimp

So yesterday I set out to make my own version of shrimp parm, bought all the necessary ingredients and in a fit of after school hustle, ended up making rice noodles and meatballs in marinara. Basically I used up the noodles and the marinara for my anticipated Goldbergs feast. Standard. 

But that can’t stop me from gettin’ my shrimp on, oh no it will not. While the shrimp parm will have to wait, I instead tapped into my favorite seafood dish growing up, namely, a big a$$ basket of fried gulf shrimp. I combined 3 less inflammatory grain free flours and fried the shrimp in avocado oil for a crispy, light, flaky batter sure to please. 

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Paleo Crispy Gulf Fried Shrimp

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  • Author: Jennifer Robins

Ingredients

Scale
  • 1 pound peeled, thawed, raw shrimp
  • 1/3 cup cassava flour
  • 1/3 cup potato starch
  • 1/3 cup pumpkin seed flour (grind your own hulls on or off)
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground garlic powder
  • 1/2 cup mayonnaise
  • 3 tablespoons coconut aminos
  • 1/2 cup or more avocado oil

Instructions

  1. Combine the mayo and coconut aminos in one bowl and stir to combine. It should have the texture of a thick salad dressing, if it’s not add a little more of one ingredient or the other.
  2. In another bowl, combine the cassava flour, the potato starch, the pumpkin seed flour, sea salt and garlic powder thoroughly
  3. Next preheat the oil in a smaller skillet or smaller saucepan over medium heat
  4. Dip the shrimp, a few at a time in the mayo mixture and then dredge them in the flour blend
  5. Carefully place them into the hot oil, cooking on each side for a minute or so until the shrimp are pink and the outside crust becomes crispy
  6. Place the cooked shrimp on a towel lined plate and repeat the process with another small round of shrimp
  7. Repeat until all the shrimp are cooked and serve warm
  8. Best served right after cooking. If served later, crisp them back up in the toaster oven or oven at around 300F

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Paleo Crispy Gulf Fried Shrimp

 

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Filed Under: dairy free, gluten free, grain free, main course, nut free, paleo, refined sugar free, soy free, sugar free, Uncategorized, yeast free

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Comments

  1. AutoimmuneJess says

    January 3, 2023 at 5:43 pm

    Do you think there is a way to air fry this? Or would that ruin the texture? I love fried foods – but, they don’t love my digestive system. I allow for them every once in a while, with great portion control – but figured it wouldn’t hurt to ask ❤️

    Reply
    • predominantlypaleo says

      January 11, 2023 at 7:47 pm

      The only difficulty would be with the coating not staying on I think.

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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