I have been craving some good fried shrimp lately, maybe since it’s Lent or the spring! I have been on the Paleo Autoimmune Protocol (AIP) for almost two years now and haven’t had any AIP fried shrimp. So I decided to create a new recipe and my husband has been requesting it ever since!
The best part, it is so simple to make! This AIP fried shrimp has become my go-to recipe for Fridays during Lent because it’s so quick and easy to make, and Fridays tend to be a busy workday for me into the evening. The other thing I love about this recipe is it’s very versatile and you can pair the fried shrimp with just about anything. We’ve had it over riced cauliflower, a spring salad, and my favorite, as shrimp tacos!
Plus, this recipe is meal prep friendly and you can enjoy it the next day if you have any leftovers that is! Personally, I don’t like leftover seafood past one or two days, but we also don’t usually have much left anyway.
Serves: 4 people
AIP Fried Shrimp Ingredients
- 1lb shrimp
- Avocado oil or coconut oil
- ¼ cup tapioca flour
- ¼ cup cassava flour
- ¼ cup tiger nut flour
- ½ tsp salt
- ¼ tsp garlic
- ¼ tsp parsley
- ¼ tsp turmeric
Instructions
- Thaw the shrimp, if frozen.
- Line a baking sheet with paper towels.
- Using a large pan on medium-high heat, add enough avocado oil to the bottom of the pan to shallow fry your shrimp. The amount will vary depending on the size of your pan. I prefer the avocado oil, but you can also use another cooking oil of your choice.
- Mix the tapioca flour, cassava flour, tiger nut flour, salt, garlic powder, parsley, and turmeric in a medium or large bowl.
- Once the avocado oil is hot (it should sizzle if you sprinkle a few drops of water in it), add the shrimp to the flour mixture and toss with a couple of spoons until all the shrimp are coated.
- Next, carefully spoon the shrimp in one layer in the hot oil. Be mindful the hot oil may splatter. You may need to fry it in two batches depending on the size of your pan. Allowing space between the shrimp will help them to crisp better.
- Shallow fry the shrimp for about 3 minutes on the first side or until they begin to crisp and turn a golden brown, but not burn or stick to the pan. Carefully turn them over and fry the other side for about 3 more minutes or until golden brown.
- Once both sides of the shrimp are a nice, crispy golden brown color, carefully spoon them onto a paper towel-lined baking sheet to cool for a few minutes before serving.
- Serve the shrimp as desired. Here are a few suggestions:
- Over riced cauliflower
- Over a salad
- As shrimp tacos: I use the Paleo Flour Tortillas recipe from The Paleo Mom. Add desired toppings like shredded cabbage, carrots, red onion, avocado, lime, radish, cilantro, etc.
- Refrigerate any leftovers in a glass container for a day or two.
Did you make this recipe? How did you serve it? Comment below or tag @simplywholesomeroots on Instagram and hashtag it #simplywholesomeroots . If you enjoyed this recipe, you may like my easy sheet pan shrimp.
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