Paleo Shrimp Wonton
Indulge in the ultimate guilt-free comfort food with this Paleo Shrimp Wonton recipe—a delicious and healthy twist on a classic favorite! Perfect for fans of gluten-free and grain-free cooking, these wontons are crafted with a wholesome dough made from coconut flour, arrowroot powder, and tapioca flour, making them completely paleo-friendly. The filling features a mouthwatering blend of fresh shrimp, coconut aminos, ginger, and green onions, delivering a savory flavor with a hint of umami in every bite. Pan-fried to golden perfection in coconut oil, these wontons are crisp, tender, and ideal for dipping in extra coconut aminos for added zest. Ready in under an hour, this recipe is ideal for a crowd-pleasing appetizer or a creative meal option packed with protein and Paleo-approved ingredients.
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Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons coconut aminos
- 1 teaspoon fresh ginger, minced
- 2 tablespoons green onions, finely chopped
- 0.5 teaspoon sea salt
- 0.25 cup coconut flour
- 0.25 cup arrowroot powder
- 0.5 cup tapioca flour
- 0.25 teaspoon salt
- 2 large eggs
- 0.5 cup water
- 2 tablespoons coconut oil
Instructions
In a food processor, pulse the raw shrimp until they form a smooth paste.
Add coconut aminos, minced ginger, chopped green onions, and sea salt to the shrimp paste. Pulse again to combine evenly.
In a mixing bowl, combine coconut flour, arrowroot powder, tapioca flour, and salt.
In a separate bowl, beat the eggs and then mix in the water.
Gradually add the wet mixture to the dry ingredients, stirring to form a dough. You may need more or less water, so add it slowly until the dough is slightly sticky but manageable.
Dust a clean surface with tapioca flour and roll the dough out until it's about 1/8 inch thick.
Cut out small squares (around 3 inches on each side) from the dough using a knife or a pizza cutter.
Place a teaspoon of the shrimp filling into the center of each square.
Fold the squares into wonton shapes by bringing opposite corners together and pinching the edges to seal.
Heat coconut oil in a large skillet over medium heat.
Fry the wontons in batches, cooking each side for 2-3 minutes or until golden brown and cooked through.
Serve hot with additional coconut aminos for dipping if desired.
Nutrition Facts
Calories |
1447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1229 mg | 410% | |
| Sodium | 2979 mg | 130% | |
| Total Carbohydrate | 139.2 g | 51% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 11.3 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 446 mg | 34% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1627 mg | 35% | |
*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.
