Whole30 Crispy Breaded Shrimp
Elevate your seafood game with this **Whole30 Crispy Breaded Shrimp** recipe—a healthier spin on a classic favorite that's both gluten-free and grain-free! Succulent shrimp are coated in a flavorful blend of almond flour, coconut flour, garlic powder, and paprika, giving them a perfectly crispy texture without traditional breadcrumbs. These golden bites are pan-fried to perfection in avocado oil, ensuring they're Whole30-compliant and packed with healthy fats. Ready in just 25 minutes, this quick and easy dish is perfect as an appetizer, light main course, or protein-packed addition to your salads. Serve with fresh lemon wedges for a zesty finish that brings out the shrimp's natural sweetness. Ideal for those following Whole30, paleo, or clean-eating diets, this recipe delivers all the crunch and flavor you crave—without compromising your healthy lifestyle!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 0.5 cup avocado oil or olive oil
- 1 for serving lemon wedges
Instructions
Rinse and pat dry the shrimp, ensuring they are completely dry.
In a shallow bowl, combine almond flour, coconut flour, garlic powder, paprika, salt, and black pepper. Mix well to create the breading mixture.
In a separate bowl, beat the eggs lightly to create an egg wash.
Dip each shrimp into the egg wash, allowing any excess to drip off before coating it thoroughly in the almond flour mixture. Press the flour mixture onto the shrimp to adhere well.
Heat avocado oil in a large skillet over medium heat. Once the oil is hot but not smoking, add the breaded shrimp in a single layer, without overcrowding. Cook in batches if necessary.
Cook the shrimp for about 2-3 minutes on each side, until crispy and golden brown. Ensure the shrimp are cooked through and opaque.
Remove the shrimp from the skillet and drain on a paper towel-lined plate to remove excess oil.
Serve the crispy breaded shrimp warm with lemon wedges on the side for squeezing over top before eating.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 406 mg | 18% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 1.7 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 163 mg | 13% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 598 mg | 13% | |
*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.
