Poppin’ Shrimp

Poppin’ Shrimp

This is another one I’m still tweaking, but this is the working recipe…for now!

Poppin’ Shrimp


Serves/ Yield: 4

Prep Time: 20 minutes

Cook/ Assembly Time: 15 minutes

Total Time: 35 minutes



  • Oil for frying
  • 1 lbs. medium shrimp, peeled and deveined
  • 1/2 c. full fat coconut milk
  • 1 1/2 tsp. lemon juice
  • 3 Tbsp. almond flour
  • 2 Tbsp. tapioca starch
  • 2 Tbsp. arrowroot powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika


For the sauce:

  • ½ c. mayonnaise
  • 2-3 Tbsp. White Vinegar
  • 6 Garlic cloves, minced
  • 1 Tbsp. date paste or 4 pureed dates (optional)
  • 1 tsp. anchovy paste
  • 1 tsp. Salt
  • Ground Thai Chili, to taste
  • Pinch of crushed red pepper flakes, optional
  • Salad greens
  • Scallions, thinly sliced



Combine the sauce ingredients in a large bowl and set aside.

In a medium bowl, mix the coconut milk and the lemon juice. Toss the shrimp to coat, then discard any extra liquid.

Combine the almond flour, tapioca, arrowroot, onion powder, garlic powder, and paprika. Toss the coated shrimp in the dry ingredients. Discard the excess.

Heat oil in a large skillet over medium-high heat. Add shrimp to the skillet and sauté until evenly cooked about 2-3 minutes. Drain on paper towels. Toss the shrimp in the sauce.

Serve in a lettuce-lined bowl and garnish with chopped scallions.


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