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!
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.
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.Print
Paleo Crispy Gulf Fried Shrimp
- 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
- 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.
- In another bowl, combine the cassava flour, the potato starch, the pumpkin seed flour, sea salt and garlic powder thoroughly
- Next preheat the oil in a smaller skillet or smaller saucepan over medium heat
- Dip the shrimp, a few at a time in the mayo mixture and then dredge them in the flour blend
- 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
- Place the cooked shrimp on a towel lined plate and repeat the process with another small round of shrimp
- Repeat until all the shrimp are cooked and serve warm
- Best served right after cooking. If served later, crisp them back up in the toaster oven or oven at around 300F