Crispy Breaded Shrimp
This oven-baked breaded shrimp is made with almond flour and arrowroot instead of breadcrumbs. Crispy breaded shrimp are Whole30 compatible, paleo and gluten-free.
Servings: 4
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
You can lightly spray the shrimp with avocado oil spray a second time, after turning them over at the halfway point of cooking.
For Whole30, ensure that dipping sauce ingredients are compatible. I recommend Primal Kitchens mayonnaise and ketchup.