Paleo Shrimp Tempura Sushi
Experience a guilt-free twist on your favorite sushi with this Paleo Shrimp Tempura Sushi recipe—a vibrant, healthy alternative that doesn’t compromise on flavor. Tender shrimp are coated in a crisp, gluten-free tempura batter made from coconut flour and arrowroot starch, then fried to golden perfection in coconut oil. These crunchy bites are wrapped in nutrient-packed nori sheets with fluffy cauliflower rice, creamy avocado, and crisp cucumber for a delightful blend of textures and flavors. Perfect for paleo and grain-free diets, this innovative sushi recipe is both satisfying and easy to make, with just 30 minutes of prep time. Sprinkled with toasted sesame seeds for an optional nutty finish, these rolls are ideal as an impressive appetizer or a wholesome, crowd-pleasing meal. Give your sushi night a paleo-friendly upgrade!
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Recipe Information
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 0.5 cup coconut flour
- 0.5 cup arrowroot starch
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.75 cup sparkling water
- 1 medium cauliflower head
- 1 tablespoon rice vinegar
- 5 sheets nori sheets
- 1 small cucumber, julienned
- 1 medium avocado, sliced
- 0.5 cup coconut oil
- 2 tablespoons toasted sesame seeds (optional)
Instructions
First, prepare the cauliflower rice by grating the cauliflower head using a food processor or box grater until it resembles rice grains.
In a large skillet over medium heat, add the grated cauliflower and stir-fry until a little translucent, about 5 minutes. Remove from heat and stir in the rice vinegar. Let it cool.
For the tempura batter, combine the coconut flour, arrowroot starch, sea salt, and black pepper in a mixing bowl.
Slowly add the sparkling water to the dry ingredients, mixing until a batter forms. It should be thicker than pancake batter.
Heat the coconut oil in a frying pan over medium heat.
Dip each shrimp into the batter, allowing excess to drip off, and carefully place them into the hot oil. Fry until golden and crispy on both sides, about 3-4 minutes per side. Drain on paper towels.
Lay a nori sheet on a bamboo sushi mat or a clean kitchen towel.
Evenly spread a thin layer of cauliflower rice over the nori, leaving about an inch bare on one end.
Place a row of cucumber, avocado, and 2-3 pieces of shrimp tempura along the edge of the rice-covered nori.
Starting at the edge closest to the filling, roll the nori sheet tightly using the mat as a guide to create a sushi roll. Moisten the bare edge of the nori with a bit of water to seal.
Use a sharp knife to slice the roll into bite-sized sushi pieces. Wipe the knife with a damp cloth between slices for clean cuts.
Sprinkle with sesame seeds if desired and serve immediately.
Nutrition Facts
Calories |
2418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 105.6 g | 528% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2802 mg | 122% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 59.1 g | 211% | |
| Total Sugars | 19.1 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3251 mg | 69% | |
*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.
