We all love those healthy recipes that you would never know are healthy, that is how I feel about this Gluten Free Fried Shrimp recipe. This recipe reminds me of my youth! The gluten free breading is crispy yet full of flavor. This recipe is naturally gluten free, paleo, Whole30 and AIP friendly.
These are a delicious dish that even on a busy evening you can have ready in under 30 minutes!
Why You Will Love This Recipe
- This recipe is simple to make and can be ready for dinner in no time.
- Kids love this recipe.
- You can pair this shrimp with just about anything for a meal or serve it as an appetizer.
- This recipe is naturally gluten free, paleo, Whole30, nut free, autoimmune protocol (AIP) friendly, and dairy free.
- It is such a versatile recipe, I love to make it in my Whole30 Bang Bang Shrimp Recipe.
- You can make this recipe even simpler by purchasing tail off shrimp so you can just pop it all into your mouth!
- Cassava flour-I only use Otto’s cassava flour. Not all cassava flours are made equally.
- Mini shrimp-I like to buy the ones with the tails removed. I also like to order Butcher Box. They have the best wild caught and grass fed protein. If you use my code HERE you can get $30 off your first box.
- Sea salt, onion powder & garlic powder-This seasoning combo adds flavor to these crispy shrimps.
- Old bay seasoning-I love a nice kick to this recipe. Be sure to omit this optional ingredient if you are following the autoimmune protocol as it contains nightshades.
- Coconut milk-The coconut milk is in place of eggs for this recipe. It helps the flour stick.
- Ghee-I love using ghee as a fat of choice here because it gives these shrimp a buttery flavor, however, if you are in the elimination phase of AIP you will want to use avocado oil.
See the recipe card below for a full list of ingredients and measurements.
Substitutions And Variations
- You can pair these shrimp with different dipping sauces to create different flavor profiles when you make it.
- You could serve this all in a dish to serve as a meal or turn it into an appetizer by sticking them with toothpicks.
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
Step By Step Instructions
- Non-stick frying pan
- Two bowls
- Cutting Board or plate for shrimp to rest on after first flour coating
- Tip # 1: If you run out of space in the pan, you can fry the shrimp in batches to make sure you don’t overcrowd the pan. Overcrowding will cause the temperature of the ghee or oil to lower which will effect the crispness of the coating.
- Tip # 2: Make sure to add in more ghee or oil into the pan if it run low.
- Tip # 3: While the ghee or oil is heating up make sure to move it around the pan to ensure it is evenly distributed.
- Tip # 4: If frying in batches, you will want to scoop out the loose breading so that it does not burn and change the coloring of the breading of future batches.
I do not like to use olive oil for frying as it has a low smoke point. It becomes toxic after it reaches a specific temperature. I like to use ghee or avocado oil.
You can reheat on the stove with a little bit of ghee/avocado oil or you can reheat in the oven on 350 degrees F for 5-10 minutes.
- This recipe can last up to 3 days in the refrigerator in an air tight container.
More Gluten Free Shrimp Recipes You Will Love
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Gluten Free Fried Shrimp
- frying pan
- 2 bowls
- 1/2 tsp old bay seasoning Do not use for AIP.
- Place the ghee (or oil) in a large non-stick frying pan on medium heat, make sure the fat is evenly spread throughout the pan. While the pan is heating up, mix the cassava flour, salt, garlic powder and onion powder in a bowl.
- Pour the coconut milk in a separate bowl. Once the pan is hot, dip the shrimp in the coconut milk bowl, then in the flour bowl. Let the shrimp sit on a cutting board once it is coated for 5 minutes to allow the mixture to harden and re-dip the shrimp in the cassava flour mixture. This will help the breading stick. Add to the pan after you double coat it. Cook the shrimp for 3 minutes, then carefully flip. If the breading starts to pull off, cook for an additional minute. If you run out of space on your pan, do this in batches. You may need more ghee or oil with each batch.