Paleo Shrimp Tempura
Experience a guilt-free twist on a Japanese classic with this Paleo Shrimp Tempura recipe, perfect for those embracing a grain-free lifestyle without sacrificing flavor or crunch. Succulent shrimp are lightly coated in a batter made from coconut flour, arrowroot powder, and cold sparkling water for an irresistibly crisp texture. Fried to golden perfection in coconut oil, these tempura bites are beautifully paired with a zesty dipping sauce of coconut aminos, lemon juice, and fragrant ginger. Ideal as an appetizer or main course, this paleo-friendly dish is not only gluten-free and dairy-free, but also irresistibly easy to make, with just 15 minutes of prep time. Treat your taste buds to this healthier take on a beloved classic, perfect for your next dinner party or family meal!
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Ingredients
- 12 pieces large shrimp, peeled and deveined
- 0.25 cup coconut flour
- 0.5 cup arrowroot powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon sea salt
- 0.75 cup cold sparkling water
- 1 cup coconut oil, for frying
- 0.25 cup tapioca flour, for dusting
- 0.25 cup coconut aminos
- 1 tablespoon lemon juice
- 0.5 teaspoon ginger, grated
- 0.25 teaspoon garlic powder
Directions
Step 1
In a medium bowl, combine coconut flour, arrowroot powder, baking soda, and sea salt.
Step 2
Gradually whisk in the cold sparkling water until the batter becomes smooth and free of lumps.
Step 3
Heat coconut oil in a deep skillet or pan over medium-high heat until it reaches 350°F (175°C).
Step 4
Pat the shrimp dry with a paper towel and dust lightly with tapioca flour.
Step 5
Dip each shrimp into the batter, ensuring it is fully coated, then carefully place them into the hot oil.
Step 6
Fry the shrimp in batches, making sure not to overcrowd the pan, for about 2-3 minutes on each side, or until they are golden brown and crisp.
Step 7
Remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil.
Step 8
In a small bowl, mix together coconut aminos, lemon juice, grated ginger, and garlic powder to prepare the dipping sauce.
Step 9
Serve the shrimp tempura hot with the prepared dipping sauce on the side.
Nutrition Facts
| Serving size | (894.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3082.6 |
| Total Fat 241.9g | 0% |
| Saturated Fat 207.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 340.2mg | 0% |
| Sodium 3091.8mg | 0% |
| Total Carbohydrate 198.3g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 14.8g | |
| Protein 49.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 184.8mg | 0% |
| Iron 5.0mg | 0% |
| Potassium 704.4mg | 0% |
Source of Calories