Whole30 Shrimp Tempura Roll

Indulge in the perfect fusion of healthy and indulgent with this Whole30 Shrimp Tempura Roll, a guilt-free twist on the classic sushi favorite! This recipe swaps out traditional rice for tender, flavorful cauliflower rice and uses grain-free coconut flour and arrowroot powder to create a crispy, golden tempura crust on the shrimp. Layered with creamy avocado, crunchy cucumber, and wrapped in nutrient-packed nori sheets, these rolls are the ultimate combination of textures and flavors. Lightly garnished with sesame seeds and served with coconut aminos for dipping, this grain-free, dairy-free, and Whole30-compliant recipe is ideal for sushi lovers seeking a wholesome option. Ready in just 35 minutes, these rolls are as satisfying as they are easy to make—a perfect centerpiece for a health-conscious sushi night at home!

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 pieces large shrimp, peeled and deveined
• 0.5 cup coconut flour
• 0.5 cup arrowroot powder
• 2 large egg
• 1 cup coconut oil
• 4 pieces nori sheets
• 2 cups cauliflower rice
• 1 medium cucumber, julienned
• 1 large avocado, sliced
• 2 tablespoons sesame seeds
• 0.25 cup coconut aminos
• 1 tablespoon rice vinegar (optional)

Directions

Step 1

Begin by preparing the cauliflower rice. Optionally, you can microwave the cauliflower rice for a few minutes until tender and then mix in rice vinegar for a little extra flavor.

Step 2

Heat the coconut oil in a pan over medium heat.

Step 3

While the oil is heating, set up a breading station for the shrimp. In one bowl, mix the coconut flour and arrowroot powder together. In another bowl, beat the eggs.

Step 4

Dip each shrimp into the beaten eggs, then coat with the coconut flour mixture, ensuring each shrimp is well covered.

Step 5

Carefully place the shrimp into the hot coconut oil and fry for about 2-3 minutes per side or until golden brown and cooked through. Remove and drain on a paper towel-lined plate.

Step 6

Lay a sheet of nori on a bamboo sushi mat with the rough side facing up. Spread about half a cup of cauliflower rice evenly over the nori, leaving about an inch at the top edge.

Step 7

Arrange cucumber strips, avocado slices, and 3 pieces of fried shrimp along the center of the rice.

Step 8

Using the sushi mat, carefully roll the nori over the fillings, tucking tightly until the roll is complete.

Step 9

Seal the edge of the nori with a little water if necessary.

Step 10

Repeat the process for the remaining ingredients to make additional rolls.

Step 11

Slice the rolls into 6-8 pieces using a sharp knife, wiping the blade with a damp cloth between cuts for cleaner slices.

Step 12

Sprinkle sesame seeds over the rolls for garnish.

Step 13

Serve immediately with coconut aminos for dipping.

Nutrition Facts

Serving size	(1319.3g)

Amount per serving	% Daily Value*
Calories	3665.7

Total Fat 287.2g	0%
Saturated Fat 203.2g	0%
Polyunsaturated Fat 11.8g
Cholesterol 779.2mg	0%
Sodium 1749.7mg	0%
Total Carbohydrate 203.0g	0%
Dietary Fiber 51.5g	0%
Total Sugars 24.6g
Protein 83.3g	0%

Vitamin D 107.5IU	0%
Calcium 363.1mg	0%
Iron 12.6mg	0%
Potassium 2808.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.3%

Protein: 8.9%

Carbs: 21.8%