Paleo Fried Popcorn Shrimp
Crispy, golden, and irresistibly bite-sized, this Paleo Fried Popcorn Shrimp recipe offers a healthier twist on a classic favorite, perfect for seafood lovers and paleo enthusiasts alike. Coated in a flavorful blend of coconut flour and tapioca starch, seasoned with garlic, paprika, and onion powder, these tender shrimp are fried to perfection in nutrient-rich coconut oil. Gluten-free, dairy-free, and paleo-friendly, this dish is ideal as an appetizer, snack, or main course. Each bite delivers a crunchy exterior and juicy interior, complemented by a bright sprinkle of fresh parsley and a squeeze of zesty lemon. With just 30 minutes of prep and cook time, this easy-to-make recipe is sure to impress at your next gathering or weeknight dinner!
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Recipe Information
Ingredients
- 1 pound Shrimp, peeled and deveined
- 0.5 cup Coconut flour
- 0.5 cup Tapioca starch
- 2 Egg
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Coconut oil, for frying
- 2 tablespoons Fresh parsley, chopped
- 1 Lemon wedges, for serving
Instructions
In a shallow bowl, whisk together the coconut flour and tapioca starch, then set aside.
In another bowl, beat the eggs and stir in the unsweetened almond milk until well combined.
Add the garlic powder, onion powder, paprika, salt, and black pepper to the flour mixture and mix thoroughly.
Heat the coconut oil in a large skillet over medium heat until it reaches 350°F (180°C).
While the oil heats, toss the shrimp in the egg mixture until well-coated.
Take each egg-coated shrimp and dredge it in the flour mixture, ensuring it is fully covered.
Carefully drop the coated shrimp into the hot oil, working in batches to avoid overcrowding the skillet.
Fry the shrimp for 2-3 minutes on each side, or until they are golden brown and crispy.
Transfer the cooked shrimp to a plate lined with paper towels to drain excess oil.
Garnish the fried popcorn shrimp with fresh chopped parsley and serve immediately with lemon wedges.
Nutrition Facts
Calories |
843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 549 mg | 24% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 3.0 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 151 mg | 12% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 477 mg | 10% | |
*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.
