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Crispy Breaded Shrimp (Whole30, Paleo + Gluten-Free)
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.
Ingredients
Dipping Sauce
Instructions
- Step 1
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Step 2
Use a paper towel to pat dry shrimp. Set aside.
- Step 3
Make a dredging station in three bowls:
- Step 4
Bowl 1 – Stir together ¾ cup arrowroot flour, ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Step 5
Bowl 2 – Whisk 1 egg and 2 tablespoons water.
- Step 6
Bowl 3 – Stir together ¾ cup almond flour and ½ teaspoon each of kosher salt, black pepper, garlic powder and smoked paprika.
- Step 7
Holding the tail, coat shrimp in arrowroot flour mixture, then egg mixture and finally almond flour mixture. Place on parchment-lined baking sheet.
- Step 8
Repeat until all shrimp are coated.
- Step 9
Lightly spray shrimp with avocado oil. Bake for 12 minutes, flipping halfway through.
- Step 10
Make dipping sauce by combining ¼ cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon pickle juice and ½ teaspoon hot sauce.
- Step 11
Serve.
Tips & Tricks
@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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