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    Allianna's Kitchen » Recipes » Autoimmune Protocol

    Published: Feb 26, 2021 · Modified: May 4, 2024 by Allianna Moximchalk · This post may contain affiliate links · 12 Comments

    Gluten Free Fried Shrimp

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    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.

    Gluten free crispy shrimp on a white plate with lemons and fresh parsley.

    These are a delicious dish that even on a busy evening you can have ready in under 30 minutes! If you enjoy this recipe, you will also enjoy my AIP Turkey Breast in a Maple Garlic Sauce as well.

    Jump to:
    • Why You Will Love This Recipe
    • Ingredients
    • Substitutions And Variations
    • Step By Step Instructions
    • Equipment Needed
    • Expert Tips
    • Recipe FAQ
    • Storage Instructions
    • More Gluten Free Shrimp Recipes You Will Love
    • Are you interested in a list of my go to healthy alternatives?
    • Gluten Free Fried Shrimp

    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!

    Ingredients

    Gluten free fried shrimp ingredients in small glass bowls on a silver tray.
    • 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

    Breaded shrimp in a frying pan.
    First, place the ghee (or oil) in a large non-stick frying pan on medium heat. While the pan is heating up, mix the cassava flour, sea salt, garlic powder, and onion powder in a bowl. Pour the coconut milk into a separate bowl. Next, once the pan in hot, dip the shrimp into the coconut milk bowl, then into 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 into 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.

    Equipment Needed

    • Non-stick frying pan
    • Two bowls
    • Tongs
    • Cutting Board or plate for shrimp to rest on after first flour coating

    Expert Tips

    • 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.

    Recipe FAQ

    Can I Use Olive Oil As My Go To Fat?

    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.

    How Can I Reheat This?

    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.

    What Can I Serve This With?

    This recipe is versatile what it can be served with. I love serving it with my lemon garlic asparagus or air fried green bean recipes.

    Person holding a piece of gluten free fried shrimp over a white plate.

    Storage Instructions

    • This recipe can last up to 3 days in the refrigerator in an air tight container.

    More Gluten Free Shrimp Recipes You Will Love

    • lemon and shrimp with broccoli on a plate with a gold fork
      Lemon Garlic “Butter” Shrimp (Sheet Pan Meal)
    • paleo bang bang shrimp with dairy free bang bang sauce in a bowl with broccoli
      Whole30 Bang Bang Shrimp
    • overhead shot of pasta in a bowl
      Whole30 Shrimp Pesto Pasta (Paleo)
    • gluten free shrimp scampi 1
      Gluten Free Shrimp Scampi (Paleo, Whole30, Keto, AIP)

    Are you interested in a list of my go to healthy alternatives?

    Download your FREE guide below

    download here
    gluten free fried shrimp 3 scaled

    Gluten Free Fried Shrimp

    Course Meals
    Cuisine American
    Prep Time 5 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 15 minutes minutes
    Servings 2 people
    Author Allianna Moximchalk
    865kcal
    Cost $10
    Print Recipe Pin Recipe

    Equipment

    • frying pan
    • 2 bowls

    Ingredients

    • 1 pound mini wild caught shrimp, tail off I like butcher box. Use my link for $30 off.
    • 1 cup cassava flour I only use Otto's.
    • 1 cup coconut milk
    • 1 pinch sea salt
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/4 cup ghee Use avocado oil if avoiding all dairy on AIP.

    OPTIONAL:

    • 1/2 tsp old bay seasoning Do not use for AIP.

    Instructions

    • 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.

    Notes

    Storage: This dish can be stored in an air tight glass container for up to 3 days.
    Nutrition: The nutrition for this recipe is based on an estimate and the calorie counts are not guaranteed.  It is based on a half pound serving.
    Servings: This recipe should yield 2 servings.
    Quick and easy gluten free shrimp alternative that the whole family will love.
    Serving: 0.5pound | Calories: 865kcal | Carbohydrates: 54g | Protein: 51g | Fat: 50g | Saturated Fat: 36g | Cholesterol: 629mg | Sodium: 900mg | Potassium: 470mg | Fiber: 1g | Sugar: 2g | Vitamin C: 14mg | Calcium: 444mg | Iron: 12mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    More Healthy Autoimmune Protocol Recipes

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      Vegan Fruit Dip
    • Roasted cauliflower and carrots on a brown plate with fresh parsley on top.
      Roasted Carrots and Cauliflower
    • Gingerbread cocktail in a brown glass with bells on top and a gingerbread man standing next to the cup.
      Gingerbread Cocktail
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      Pear Cocktail Recipe

    Reader Interactions

    Comments

    1. Jamie says

      January 04, 2023 at 3:14 pm

      5 stars
      So good! And so easy! I did use egg instead of coconut milk. And I air-fried instead of pan fried. Kid and hubby approved!

      Reply
      • Allianna Moximchalk says

        January 04, 2023 at 8:01 pm

        This makes me so happy to hear!

        Reply
    2. Steven says

      March 08, 2022 at 1:29 am

      5 stars
      So good!!

      Reply
      • Allianna Moximchalk says

        March 08, 2022 at 1:59 am

        Yay!

        Reply
    3. Dawnette Johnson says

      February 27, 2022 at 12:00 am

      5 stars
      Absolutely love the recipe… I used tapioca starch instead since I didn’t have the cassava flour. It turned out great… everyone love it.. it will now be my go to recipe… thank you and God Bless

      Reply
      • Allianna Moximchalk says

        February 27, 2022 at 2:28 pm

        I am so glad you liked it! This recipe is one of my favorites! Reminds me of popcorn shrimp xoxo

        Reply
    4. Lori says

      February 17, 2022 at 6:28 pm

      5 stars
      These are really good. They have a nice crunch and they are really easy to make.

      Reply
      • Allianna Moximchalk says

        February 17, 2022 at 6:33 pm

        Glad you like this!

        Reply
    5. Monica says

      October 14, 2021 at 1:33 am

      5 stars
      This is amazing! Love this recipe. I made it with an egg instead of coconut milk because I can tolerate them, and it was so good.

      Reply
      • Allianna Moximchalk says

        October 14, 2021 at 2:46 am

        I am so glad you liked it Monica!

        Reply
      • Char McGuinness says

        July 12, 2023 at 7:55 pm

        How many eggs did you substitute the coconut milk with?

        Reply
        • Allianna Moximchalk says

          July 14, 2023 at 10:53 am

          I would sub two!

          Reply
    5 from 5 votes

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