Paleo Shrimp Rice Noodle Roll
Delight in the delicate flavors and paleo-friendly spin of these Shrimp Rice Noodle Rolls—a gluten-free twist on a classic favorite. Made with a silky batter of cassava and tapioca flours, these tender, crepe-like rolls are wrapped around succulent sautéed shrimp and aromatic green onions, then paired with a luscious dipping sauce of coconut aminos, rice vinegar, honey, and garlic. Perfect for a light and satisfying meal, these rolls come together in under an hour, making them ideal for weeknights or special gatherings. Whether you're following a paleo diet or simply seeking a fresh, wholesome dish, these Shrimp Rice Noodle Rolls are a healthy and flavorful choice!
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Ingredients
- 1 cup cassava flour
- 1 cup tapioca flour
- 1.5 cups water
- 0.5 teaspoon sea salt
- 16 medium shrimp, peeled and deveined
- 0.25 cup coconut aminos
- 2 tablespoons rice vinegar
- 1 teaspoon honey
- 2 cloves garlic, minced
- 2 tablespoons green onions, chopped
- 2 tablespoons coconut oil
Directions
Step 1
In a mixing bowl, whisk together the cassava flour, tapioca flour, water, and sea salt until smooth. Set aside to rest for 10 minutes.
Step 2
Prepare the dipping sauce by combining coconut aminos, rice vinegar, honey, and minced garlic in a small bowl. Stir well and adjust taste as needed with more honey for sweetness or vinegar for acidity.
Step 3
Heat 1 tablespoon of coconut oil in a pan over medium heat. Sauté the shrimp until just cooked through, about 3-4 minutes per side. Remove from heat and set aside.
Step 4
Lightly grease a large non-stick pan with remaining coconut oil, heat over medium heat.
Step 5
Ladle a thin layer of the rested batter into the hot pan, swirling to create an even coating like a thin crepe or pancake.
Step 6
Cover the pan and let the noodle roll set for about 1-2 minutes or until the edges start to lift and the top appears dry.
Step 7
Place 2-3 cooked shrimp and some chopped green onions along one edge of the roll, then start rolling it up tightly using a spatula. Carefully transfer to a serving plate.
Step 8
Repeat with the remaining batter and shrimp, greasing the pan as needed.
Step 9
Serve the shrimp rice noodle rolls warm with the prepared dipping sauce on the side. Enjoy your paleo-friendly dish!
Nutrition Facts
| Serving size | (984.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1418.4 |
| Total Fat 31.3g | 0% |
| Saturated Fat 24.0g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 468.7mg | 0% |
| Sodium 2713.5mg | 0% |
| Total Carbohydrate 223.7g | 0% |
| Dietary Fiber 3.7g | 0% |
| Total Sugars 26.4g | |
| Protein 60.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 198.3mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 1020.4mg | 0% |
Source of Calories