Coconut Shrimp || Gluten free Coconut Shrimp (Paleo, AIP)

Start by adding 2 tablespoons of cassava flour and 1 tablespoon of arrowroot flour to a bowl.

Add 1/4 teaspoon of sea salt and 1 teaspoon of garlic powder to the bowl and mix well.

Optionally, add 1/4 teaspoon of black pepper powder, but omit if on AIP elimination.

Pour in 1/4 cup plus 2 tablespoons of water and mix until there are no lumps, creating a thick batter.

Use finely shredded coconut, like the brand Let's Do Organic, for coating the shrimp.

Prepare medium shrimp that are de-shelled, with tails on and de-veined; blot dry with paper towels.

Dip each shrimp first in the cassava mixture, then roll it in the shredded coconut to coat.

Do not put all the shredded coconut on a plate at once; use about 1/2 cup to keep it dry.

Once about 8 to 10 shrimp are coated, heat avocado oil in a pan on medium low to medium heat.

Pan fry the shrimp for about 1 minute on the first side until golden, then flip and cook for a little less than 1 minute on the other side.

If the oil is too hot, the shrimp may turn darker than desired; adjust the heat to low medium for the next batch.

For the second batch, ensure the pan is on low to medium heat, and repeat the frying process for about 1 minute on each side until golden.

For air frying, lightly brush the tray with oil and arrange the coated shrimp on it.

Air fry at 400 degrees for about 5 minutes using the French fry setting, then flip and cook for an additional minute.

Equipment Needed

Spice Level:

Dietary