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Shrimp Dynamite with Cauliflower Fried “Rice”

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by Angela Gallardo in Lunch & Dinner, Recipes

It’s really a shame that you can’t trust fried food when dining out these days.  Most batter has wheat in it and most fry oil is some combination of rancid, oxidized, GMO, or hydrogenated.

Opt for a grain-free (light) breading and a healthy fat and fried food, while still an indulgence, is not the evil most think it is.

A straight-from-the-pan hot piece of crisped shrimp is one of my favorite indulgences.  Chicken ranks high too (you can find my grain-free chicken wings recipe in the Instant Pot for Beginners PDF).  And there’s no need for guilt when the breading is basically one ingredient!

Have your bowl ingredients prepped when you begin the shrimp.  And definitely make the Cauli Fried Rice first so the shrimp is nice and hot when you dig in!


Get a printable PDF of the recipe

Shrimp Dynamite

Yields: 4 servings

  • High-heat fat for pan-frying (avocado oil, lard, or tallow)
  • 1 lb. large shrimp, tail on or off (I use the 16-20 size)
  • 1 1/2 tbsp. arrowroot or tapioca starch
  • 1/4 tsp. baking powder
  • Sea salt & black pepper
  • 1/4 c. mayonnaise
  • 2 tbsp. sriracha hot sauce or chili paste
  • 2 tbsp. rice vinegar
  • For serving: seaweed, avocado, pickled ginger, sliced lemon, cucs & carrots, sesame seeds and/or sesame oil

Directions:

  1. Add the cooking fat of choice to a heavy bottomed skillet (I used my 10″ cast iron) to a depth of about 1 1/2.”  Place over medium heat.
  2. Pat the shrimp very dry with paper towels or a tea towel.
  3. Whisk together the arrowroot and baking powder.  Add the shrimp and toss well until all surfaces of the shrimp are coated.  Rest for 3 minutes before frying for the starch to adhere well.
  4. Once the oil is hot (the surface will shimmer when ready), add the shrimp carefully in batches.  Hold by the tail and lay the shrimp into the pan in a direction away from your body so splatters don’t come your way.
  5. Cook about 5-6 shrimp at a time, flipping once the edges appear brown until golden on both sides.
  6. Remove to a cooling rack set over paper towels to catch excess grease.  Sprinkle immediately with sea salt and black pepper.
  7. Prepare the sauce by whisking together the mayonnaise, hot sauce, and rice vinegar.  Store in the fridge until just before serving.  Toss the fried shrimp with the sauce and enjoy immediately with your favorite bowl ingredients.

Cauliflower Fried “Rice”

Yields: 4 servings

  • 24 oz. riced cauliflower (about 2 small heads)
  • 8 oz. frozen peas & carrots
  • 2 garlic cloves, minced
  • 2 tbsp. bone broth or stock*
  • 2 tbsp. roasted sesame oil
  • 1 tbsp. coconut aminos
  • 1 tsp. sea salt
  • ½ tsp. black pepper
  • For serving: 2 chopped scallions, juice of 1 lime, sesame seeds

Directions:

  1. Heat a medium stock pot over medium high heat.
  2. Once hot, add the cauliflower, peas & carrots, and minced garlic. *If your cauliflower is fresh, add the bone broth and stir. If your riced cauliflower if frozen, omit the bone broth.*
  3. Cover and turn the heat to medium-low. Cook for 6-10 minutes, depending on your texture preference.
  4. Stir in the sesame oil, coconut aminos, sea salt, and pepper.
  5. Serve with chopped scallions, fresh lime juice, and sesame seeds, as desired

 

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