Crispy Breaded Shrimp (Whole30, Paleo + Gluten-Free)
Aug 26, 2025
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Crispy, crunchy and absolutely crave-worthy. This Crispy Breaded Shrimp recipe has become a staple through the years, especially if I’m doing a round of Whole30. It’s paleo and gluten-free, too, so I know I can turn to it when I’m entertaining guests with a variety of dietary needs.
I like to serve these oven-baked shrimp with sweet potato fries for a shrimp and chips meal that is so comforting and satisfying.
How to Make Crispy Breaded Shrimp
Making breaded shrimp at home is easier than you might think, especially when you have a dredging station set up. Grab a sheet pan and a few bowls to help with easy set up.
Start by drying the shrimp. Use paper towels to pat dry the peeled and deveined shrimp. I recommend keeping the tails on, so they can easily be finger food for serving.
Set up three bowls. This is your dredging station. Arrowroot flour, salt and pepper in the first; egg wash in the second; and seasoned almond flour for the final crispy coating.
Dredge and coat. Hold the shrimp by the tail and dip in the arrowroot mix, then the egg wash and finally in the seasoned almond flour. Transfer to a parchment-lined baking sheet.
Spray and bake. Spritz the coated shrimp with a light amount of avocado oil before baking for 12 minutes, flipping halfway through to evenly crisp.
For extra crunch, give the shrimp another light spray of avocado oil after flipping.
Serving Suggestions
These Whole30 coated shrimp are versatile and can be used in a variety of ways.
- As an appetizer: Serve them on a platter with lemon wedges and a side of dipping sauce.
- Over a salad: Top a simple green salad with several crispy shrimp for added protein and crunch.
- For taco night: Remove the tails and tuck a few into lettuce wraps or grain-free tortillas, if not on Whole30, with avocado slices and slaw.
Other Whole30 Shrimp Recipes
If you love this Whole30 breaded shrimp recipe, you might also enjoy:
- Sweet Potato Bites with Shrimp & Avocado – baked sweet potato rounds are topped with guacamole and shrimp for a hearty appetizer.
- Shrimp Skewers with Pineapple & Avocado Salsa – grilled shrimp skewers are served alongside a fresh-made salsa that also makes for great taco night filling.
- 20-Minute Shrimp & Veggie Stir Fry – quick and easy one-skillet dinner, perfect for busy weeknights.
Shrimp is a versatile protein that works for so many flavor profiles, making it a staple for Whole30 or those following a paleo plan.
Frequently Asked Questions
Yes. Air fry at 375 degrees F for about 8 to 10 minutes, flipping halfway through. They’ll get extra crispy.
These are best enjoyed fresh, but you can bread the shrimp a few hours in advance, loosely cover them and refrigerate until ready to bake.
If you’re nut-free and not a pescatarian, you could use crushed up pork rinds to keep these Whole30 compatible. If you’re not worried about making them Whole30, paleo or gluten-free, you can use panko breadcrumbs.
This recipe is best made and enjoyed right away. Because the coating is delicate, they are not optimal for reheating and remaining crispy.
Crispy Breaded Shrimp
Ingredients
- 1 pound tail-on shrimp, peeled and deveined
- 1 egg
- 2 tablespoons water
- ¾ cup arrowroot flour
- ¾ cup almond flour
- 1 teaspoon kosher salt, divided
- ¾ teaspoon black pepper, divided
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Avocado oil spray
For dipping sauce
- ¼ cup mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon pickle juice
- ½ teaspoon hot sauce
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Use a paper towel to pat dry shrimp. Set aside.
- Make a dredging station in three bowls:Bowl 1 – Stir together ¾ cup arrowroot flour, ½ teaspoon kosher salt and ¼ teaspoon black pepper.Bowl 2 – Whisk 1 egg and 2 tablespoons water.Bowl 3 – Stir together ¾ cup almond flour and ½ teaspoon each of kosher salt, black pepper, garlic powder and smoked paprika.
- Holding the tail, coat shrimp in arrowroot flour mixture, then egg mixture and finally almond flour mixture. Place on parchment-lined baking sheet.
- Repeat until all shrimp are coated.
- Lightly spray shrimp with avocado oil. Bake for 12 minutes, flipping halfway through.
- Make dipping sauce by combining ¼ cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon pickle juice and ½ teaspoon hot sauce.
- Serve.
Notes
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