Gluten Free Fried Shrimp

5 from 5 votes

Quick and easy gluten free shrimp alternative that the whole family will love.

Prep Time5

Cook Time10

Total Time15

Course: Meals

Cuisine: American

Servings: people

Calories: 865kcal

Cost: $10

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.

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.

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.