Whole30 Fried Shrimp Tacos
Dive into bold flavors and clean eating with these irresistible Whole30 Fried Shrimp Tacos! Perfectly seasoned shrimp are coated in a crispy almond-coconut flour blend, then fried to golden perfection in coconut oil, creating a delectable crunch without compromising your dietary goals. Nestled in crisp lettuce leaves, these tacos are topped with vibrant red cabbage, fresh cilantro, and a touch of heat from sliced jalapeños, finished with a spritz of lime for a zesty kick. Ready in just 30 minutes, this grain-free, dairy-free, and gluten-free recipe is not only Whole30-compliant but also bursting with vibrant flavors and textures. Ideal for weeknight meals or gatherings, these tacos are a refreshing twist that will impress and satisfy!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 1 cup almond flour
- 0.25 cup coconut flour
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 cup coconut oil
- 1 small lime
- 1 small jalapeño, thinly sliced
- 1 cup red cabbage, shredded
- 0.25 cup cilantro, chopped
- 8 large romaine or butter lettuce leaves
Instructions
In a shallow dish, mix together the almond flour, coconut flour, garlic powder, paprika, onion powder, salt, and pepper.
In another dish, beat the egg with a splash of water.
Dip each shrimp into the egg mixture, then dredge in the flour mixture, pressing lightly to adhere.
In a large skillet, heat the coconut oil over medium-high heat.
Fry the shrimp in batches, about 2-3 minutes per side, until golden brown and cooked through.
Remove the shrimp and drain on a paper-towel-lined plate.
While the shrimp are frying, prepare your toppings and set them aside. Slice the lime into wedges, the jalapeño into thin slices, and chop the cilantro.
To assemble the tacos, in each lettuce leaf, place a few fried shrimp.
Top the shrimp with shredded red cabbage, cilantro, and jalapeños.
Squeeze a wedge of lime over each taco before serving.
Serve immediately and enjoy your Whole30 Fried Shrimp Tacos!
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 27.9 g | 139% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 490 mg | 21% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 3.8 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 152 mg | 12% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 767 mg | 16% | |
*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.
