Whole30 Shrimp Tempura Roll
Elevate your sushi game with this mouthwatering Whole30 Shrimp Tempura Roll recipe! Perfect for those following the Whole30 lifestyle or seeking a grain-free alternative, this recipe swaps traditional tempura ingredients for coconut flour and arrowroot powder, while creamy avocado, crisp cucumber, and sesame seeds add fresh, flavorful elements. Wrapped in nutrient-packed nori and paired with tender cauliflower rice, each roll is a gluten-free delight that's light yet satisfying. Crispy shrimp, fried in coconut oil, brings irresistible crunch to every bite, making it the star of this easy homemade sushi. Ready in just 35 minutes, these rolls are perfect for a healthy dinner or impressive appetizer, served alongside coconut aminos for a soy-free dipping sauce that ties everything together beautifully.
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Recipe Information
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 0.5 cup coconut flour
- 0.5 cup arrowroot powder
- 2 large egg
- 1 cup coconut oil
- 4 pieces nori sheets
- 2 cups cauliflower rice
- 1 medium cucumber, julienned
- 1 large avocado, sliced
- 2 tablespoons sesame seeds
- 0.25 cup coconut aminos
- 1 tablespoon rice vinegar (optional)
Instructions
Begin by preparing the cauliflower rice. Optionally, you can microwave the cauliflower rice for a few minutes until tender and then mix in rice vinegar for a little extra flavor.
Heat the coconut oil in a pan over medium heat.
While the oil is heating, set up a breading station for the shrimp. In one bowl, mix the coconut flour and arrowroot powder together. In another bowl, beat the eggs.
Dip each shrimp into the beaten eggs, then coat with the coconut flour mixture, ensuring each shrimp is well covered.
Carefully place the shrimp into the hot coconut oil and fry for about 2-3 minutes per side or until golden brown and cooked through. Remove and drain on a paper towel-lined plate.
Lay a sheet of nori on a bamboo sushi mat with the rough side facing up. Spread about half a cup of cauliflower rice evenly over the nori, leaving about an inch at the top edge.
Arrange cucumber strips, avocado slices, and 3 pieces of fried shrimp along the center of the rice.
Using the sushi mat, carefully roll the nori over the fillings, tucking tightly until the roll is complete.
Seal the edge of the nori with a little water if necessary.
Repeat the process for the remaining ingredients to make additional rolls.
Slice the rolls into 6-8 pieces using a sharp knife, wiping the blade with a damp cloth between cuts for cleaner slices.
Sprinkle sesame seeds over the rolls for garnish.
Serve immediately with coconut aminos for dipping.
Nutrition Facts
Calories |
3666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.2 g | 368% | |
| Saturated Fat | 203.2 g | 1016% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 1750 mg | 76% | |
| Total Carbohydrate | 203.0 g | 74% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 24.6 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 363 mg | 28% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2809 mg | 60% | |
*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.
