Paleo Shrimp Tempura
Elevate your appetizer game with this irresistibly crispy Paleo Shrimp Tempura, a healthier twist on the classic dish. Perfectly seasoned with coconut flour and arrowroot powder, the light, airy batter delivers a golden crunch without the use of traditional wheat flour, making it entirely gluten-free and paleo-friendly. Each bite of these perfectly fried shrimp is complemented by a zesty dipping sauce made with coconut aminos, lemon juice, and aromatic ginger. Using cold sparkling water in the batter ensures a delicate texture, while frying in coconut oil adds a subtle richness and a tropical flair. Ready in just 25 minutes, this dish makes a show-stopping starter or snack that’s perfect for entertaining or satisfying your seafood cravings. Serve the shrimp hot alongside the flavorful dipping sauce for a restaurant-quality experience at home!
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Recipe Information
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 0.25 cup coconut flour
- 0.5 cup arrowroot powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon sea salt
- 0.75 cup cold sparkling water
- 1 cup coconut oil, for frying
- 0.25 cup tapioca flour, for dusting
- 0.25 cup coconut aminos
- 1 tablespoon lemon juice
- 0.5 teaspoon ginger, grated
- 0.25 teaspoon garlic powder
Instructions
In a medium bowl, combine coconut flour, arrowroot powder, baking soda, and sea salt.
Gradually whisk in the cold sparkling water until the batter becomes smooth and free of lumps.
Heat coconut oil in a deep skillet or pan over medium-high heat until it reaches 350°F (175°C).
Pat the shrimp dry with a paper towel and dust lightly with tapioca flour.
Dip each shrimp into the batter, ensuring it is fully coated, then carefully place them into the hot oil.
Fry the shrimp in batches, making sure not to overcrowd the pan, for about 2-3 minutes on each side, or until they are golden brown and crisp.
Remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil.
In a small bowl, mix together coconut aminos, lemon juice, grated ginger, and garlic powder to prepare the dipping sauce.
Serve the shrimp tempura hot with the prepared dipping sauce on the side.
Nutrition Facts
Calories |
3083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.9 g | 310% | |
| Saturated Fat | 207.2 g | 1036% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 198.3 g | 72% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 14.8 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 704 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.
