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.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Servings: 4 servings

Calories: 299 kcal per serving

Ingredients

1 lb - tail-on shrimp
1 - egg
2 tablespoons - water
¾ cup - arrowroot flour
¾ cup - almond flour
1 tsp - kosher salt
¾ tsp - black pepper
½ tsp - garlic powder
½ tsp - smoked paprika
avocado oil spray
¼ cup - mayonnaise
1 tbsp - ketchup
1 tsp - pickle juice
½ tsp - 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.

Nutrition