Paleo fried foods are not what I would call health foods, but they are perfect for those of us who want to or need to eat paleo and want to occasionally splurge on a savory treat. Paleo fried shrimp are one of my favorite indulgent paleo treats.
To make these fried shrimp paleo, I only use paleo ingredients for the breading and fry in either coconut oil or avocado oil. They are perfectly breaded and come out nice and crispy on the outside, just like traditional fried shrimp. The secret to nice crispy fried shrimp is to fry in a cast iron pan, either enamel coated or not, and to make sure the oil is nice and hot. That’s basically it! No rocket science here. Nice and simple, just the way it should be.
These lightly breaded, crispy fried shrimp are delicious on their own, but even better with a good dipping sauce. I like to serve them up with a delicious homemade cajun dipping sauce. YUM. Super flavorful but not too spicy. Just the right amount of kick. SO. GOOD. You’ve gotta give this recipe a try next time your in the mood for a less sinful, yet still indulgent savory treat.
Click here to find my homemade Salt-Free Creole Seasoning recipe. The seasoning recipe makes about 10 Tbsp worth of seasoning. It’s great to make and have on hand to flavor other recipes like my Simple Creole Jambalaya!
- 2 egg yolks
- 3 tsp mild hot sauce (like Texas Pete)
- 1½ tsp fresh lemon juice
- ½ tsp dijon mustard
- ½ cup extra virgin olive oil
- 1 Tbsp Kit’s Salt-Free Creole Seasoning (link in description above)
- ½ tsp sea salt
- 1 lb (900g) shrimp, peeled except tails
- ¼ cup blanched almond flour
- ¼ cup arrowroot powder
- 2 tsp Old Bay seasoning
- 1 tsp garlic powder
- 1 tsp sea salt
- 2 eggs
- ½ cup avocado or coconut oil
- Place egg yolks, hot sauce, lemon juice, and mustard in the bowl of a food processor. Blend together.
- Drizzle in olive oil very slowly while the food processor is running. Stop to scrape down the sides and bottom as needed. An emulsion should form and it will become a thick sauce.
- Once all of the oil has been added, add in creole seasoning and salt and blend until evenly combined.
- Transfer to a serving bowl.
- Dry shrimp completely with paper towels.
- In a shallow bowl, mix together almond flour, arrowroot powder, Old Bay, garlic powder, and salt.
- In another shallow bowl, whisk the eggs.
- In a large cast iron skillet, heat oil over medium-high heat.
- Once the oil is hot, begin dipping the shrimp, one by one, into the egg mixture and then dredging in the flour mixture and placing into the skillet. Make sure to shake off the excess egg before dredging in flour and shake off excess flour before frying.
- Fry shrimp for about 2 minutes per side then remove to a cooling rack lined with paper towels to drain the excess oil and allow them to get crispy. I like to work with the shrimp one by one, so I don’t have more than 2 or 3 shrimp in the pan at a time. This makes the whole process easier and prevents the oil temperature from dropping.
How did yours turn out? I’d love to hear from you in the comments section below!