Paleo Shrimp Rice Noodle Roll
Delight in the flavors of this Paleo Shrimp Rice Noodle Roll, a healthy twist on a classic dim sum favorite! Made with a combination of cassava and tapioca flour, these light and silky rice noodle rolls are entirely grain-free, making them perfect for a paleo-friendly diet. Filled with tender, sautéed shrimp and fresh green onions, then rolled to perfection, each bite is irresistibly satisfying. A tangy, umami-rich dipping sauce made with coconut aminos, rice vinegar, and a touch of honey elevates the dish, ensuring every roll is bursting with flavor. Ready in under an hour, this gluten-free, dairy-free recipe is as fun to prepare as it is to eat, ideal as an appetizer or a light main course. Whether you're hosting or simply craving a wholesome comfort meal, these shrimp rice noodle rolls are sure to impress!
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Recipe Information
Ingredients
- 1 cup cassava flour
- 1 cup tapioca flour
- 1.5 cups water
- 0.5 teaspoon sea salt
- 16 medium shrimp, peeled and deveined
- 0.25 cup coconut aminos
- 2 tablespoons rice vinegar
- 1 teaspoon honey
- 2 cloves garlic, minced
- 2 tablespoons green onions, chopped
- 2 tablespoons coconut oil
Instructions
In a mixing bowl, whisk together the cassava flour, tapioca flour, water, and sea salt until smooth. Set aside to rest for 10 minutes.
Prepare the dipping sauce by combining coconut aminos, rice vinegar, honey, and minced garlic in a small bowl. Stir well and adjust taste as needed with more honey for sweetness or vinegar for acidity.
Heat 1 tablespoon of coconut oil in a pan over medium heat. Sauté the shrimp until just cooked through, about 3-4 minutes per side. Remove from heat and set aside.
Lightly grease a large non-stick pan with remaining coconut oil, heat over medium heat.
Ladle a thin layer of the rested batter into the hot pan, swirling to create an even coating like a thin crepe or pancake.
Cover the pan and let the noodle roll set for about 1-2 minutes or until the edges start to lift and the top appears dry.
Place 2-3 cooked shrimp and some chopped green onions along one edge of the roll, then start rolling it up tightly using a spatula. Carefully transfer to a serving plate.
Repeat with the remaining batter and shrimp, greasing the pan as needed.
Serve the shrimp rice noodle rolls warm with the prepared dipping sauce on the side. Enjoy your paleo-friendly dish!
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 223.7 g | 81% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 26.4 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1020 mg | 22% | |
*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.
