Paleo Salt and Pepper Squid
Get ready to savor the irresistible crunch and bold flavors of Paleo Salt and Pepper Squid—an effortless yet crowd-pleasing seafood dish perfect for those following a paleo lifestyle. This recipe transforms tender squid into golden, crispy bites using a coconut flour coating seasoned with sea salt, black pepper, and garlic powder. Fried to perfection in nutrient-rich coconut oil, the squid is finished with vibrant garnishes of thinly sliced green onions and spicy red chili, while fresh lemon wedges add a zingy brightness to each bite. With a quick prep time of 15 minutes and a mere 10 minutes of cooking, this gluten-free, grain-free delicacy is ideal for appetizers or light main courses, pairing beautifully with a fresh salad or roasted vegetables. Whether hosting guests or indulging in a flavorful treat, this Paleo Salt and Pepper Squid recipe effortlessly combines natural ingredients with restaurant-worthy appeal!
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Recipe Information
Ingredients
- 500 grams squid
- 60 grams coconut flour
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 0.5 teaspoon garlic powder
- 3 tablespoons coconut oil
- 2 pieces green onions, thinly sliced
- 1 piece red chili, thinly sliced
- 1 piece fresh lemon, cut into wedges
Instructions
Clean the squid by removing the head, insides, and cartilage. Rinse thoroughly under cold water and pat them dry with paper towels.
Slice the squid tubes into 1/2-inch rings and cut the tentacles into bite-sized pieces.
In a medium bowl, combine coconut flour, sea salt, black pepper, and garlic powder. Mix well to ensure the seasoning is evenly distributed.
Toss the squid pieces in the flour mixture, ensuring each piece is well coated. Shake off any excess flour.
In a large skillet over medium-high heat, add coconut oil. Once the oil is hot, carefully add the coated squid pieces in a single layer, cooking in batches if necessary.
Fry the squid for about 2-3 minutes on each side, or until golden brown and crispy. Avoid overcrowding the skillet to maintain the right temperature for frying.
Use a slotted spoon to remove the cooked squid and drain on paper towels.
Garnish the salt and pepper squid with sliced green onions and red chili.
Serve immediately with fresh lemon wedges on the side for squeezing over the hot squid.
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 2613 mg | 114% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 7.5 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1881 mg | 40% | |
*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.
