Whole30 Shrimp Tempura Sushi
Craving sushi but sticking to your Whole30 goals? This Whole30 Shrimp Tempura Sushi recipe offers a delicious and creative twist on classic shrimp tempura rolls without compromising your dietary guidelines. Crispy almond and coconut flour-coated shrimp are fried to golden perfection in coconut oil, then nestled into cauliflower rice-seasoned nori rolls alongside fresh cucumber, carrot, and creamy avocado. With no grains, sugar, or soy, these sushi rolls are as light and wholesome as they are flavorful. Perfectly balanced and easy to prepare, this recipe is ideal for satisfying sushi cravings in a paleo-friendly, Whole30-compliant way. Serve with coconut aminos for that authentic sushi experience!
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Recipe Information
Ingredients
- 12 pieces Raw shrimp, peeled and deveined
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 2 large Eggs
- 0.5 cup Coconut oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 sheets Nori sheets
- 1 cup Cucumber, julienned
- 1 cup Carrot, julienned
- 1 medium Avocado, sliced
- 2 cups Cauliflower rice
- 2 tablespoons Rice vinegar
Instructions
Start by patting the shrimp dry with paper towels, and season them with salt and black pepper.
In a small bowl, whisk together the eggs.
In another bowl, mix the almond flour and coconut flour together.
Heat the coconut oil in a large skillet over medium heat.
Dip each shrimp into the egg mixture, then dredge it in the flour mixture, ensuring it's well coated.
Fry the shrimp in batches for about 2-3 minutes per side or until golden brown and crispy. Transfer onto a plate lined with paper towels to remove excess oil.
Place the cauliflower rice in a bowl and microwave on high for 3-4 minutes until tender. Allow it to cool slightly before stirring in the rice vinegar.
Lay a nori sheet on a bamboo sushi mat or a piece of plastic wrap. Spread a thin layer of cauliflower rice over the nori, leaving about an inch of space at the top.
Arrange 3 cooked shrimp, cucumber, carrot, and avocado slices at the end closest to you.
Lift the edge of the mat closest to you and roll it over the filling, squeezing it gently as you roll to ensure a tight sushi roll.
Moisten the top edge of the nori and press the roll to seal.
Repeat the process with the remaining nori sheets and filling ingredients.
Use a sharp knife to slice each sushi roll into 6-8 pieces.
Serve the Whole30 Shrimp Tempura Sushi immediately, optionally with a side of coconut aminos for dipping.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.9 g | 252% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 1884 mg | 82% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 25.4 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 592 mg | 46% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3171 mg | 67% | |
*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.
