Paleo Crispy Battered Prawns
Indulge in the irresistible crunch of these Paleo Crispy Battered Prawns, a guilt-free delight that’s as flavorful as it is wholesome. This recipe features succulent prawns coated in a perfectly seasoned, paleo-friendly batter made with almond flour, tapioca flour, coconut flakes, and a hint of cayenne for subtle heat. Fried to golden perfection in coconut oil, these prawns achieve a delightful crispness while keeping things gluten- and grain-free. Simple to prepare in under 40 minutes, this dish is ideal for everything from weeknight dinners to elegant appetizers. Serve these crispy prawns with lemon wedges for an added burst of freshness and let their bold, natural flavors shine. Perfect for those following a paleo diet or anyone seeking a healthy twist on a classic indulgence, these prawns are a seafood lover's dream! Keywords: paleo prawns, crispy prawns, gluten-free fried prawns, healthy seafood recipes, paleo-friendly appetizers.
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Recipe Information
Ingredients
- 500 grams large raw prawns, peeled and deveined
- 100 grams almond flour
- 50 grams tapioca flour
- 50 grams unsweetened coconut flakes
- 30 grams coconut flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 2 large eggs
- 120 milliliters coconut milk
- 500 milliliters coconut oil
- 4 wedges lemon wedges, for serving
Instructions
Rinse the prawns under cold water and pat them dry with paper towels.
In a large bowl, combine the almond flour, tapioca flour, coconut flour, coconut flakes, baking soda, salt, black pepper, and cayenne pepper. Mix well to combine.
In another bowl, whisk together the eggs and coconut milk until smooth.
Prepare a large plate lined with paper towels for draining excess oil from cooked prawns.
In a large skillet or deep fryer, heat the coconut oil over medium-high heat until it reaches a temperature of 180°C (350°F).
Dip each prawn into the egg mixture, allowing excess liquid to drip off. Then dredge it in the flour mixture, pressing lightly to adhere.
Place the battered prawns carefully into the hot oil and fry in batches, avoiding overcrowding. Fry each side for about 2-3 minutes or until golden brown and crispy.
Use a slotted spoon to transfer the cooked prawns to the prepared plate to drain excess oil.
Repeat until all prawns are cooked.
Serve the crispy battered prawns immediately with lemon wedges on the side.
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 117.2 g | 586% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 1031 mg | 45% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 5.7 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 174 mg | 13% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 722 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
