Our Paleo Family

Tempura Shrimp – Paleo and AIP versions

I admit it – I love fried food. Crispy, crunchy chicken, shrimp, onion rings, you name it. Batter it and fry it and I’ll devour it. But alas, once we adopted the paleo diet, these foods went straight out the window.

As with most things, once you go without for a while, you lose the taste for them. It’s not often these days that I have an overwhelming urge for something crispy and fried, but when the thought pops into my head, I figure I might as well give it a try.

And this is how we ended up with fried shrimp tacos one night. I had leftover AIP tortillas, I had the makings for pineapple mango salsa and so off to the fryer I went. And by fryer I mean my dutch oven.

I have to be honest with you: these shrimp are really good. If you like fried foods and haven’t had them in a while, this recipe will scratch that itch, BUT it is a labor of love. No, it’s not difficult and no, it doesn’t take a long time, but it is kind of a mess. Actually, it can be a big mess. If you have a deep sided pot, definitely use that. If you have a splatter screen, definitely use that.

Whenever I fry foods, I end up with grease splatters all over the stove, the microwave above and the floor below. Everyone is so thrilled to eat these treats that I put up with it, but only on occasion. I love my peeps, but I have my limits!

I’ve made a paleo and an AIP version of the tempura batter. Both are really good. Use whichever you prefer or need.

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In the name of testing, I fried up a bunch of vegetables as well.

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Not eating them all while you’re cooking can be a challenge.


Paleo and AIP Tempura Shrimp
Print Recipe
Servings Prep Time
4-6 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
20 minutes
Paleo and AIP Tempura Shrimp
Print Recipe
Servings Prep Time
4-6 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
20 minutes
Ingredients
AIP-Friendly Tempura Batter
Paleo Tempura Batter
Additional Ingredients
  • 1 1/2 lbs. shrimp cleaned and deveined
  • 2-3 cups oil palm shortening, avocado oil or lard
  • 1 tsp. sea salt or to taste
Servings: people
Instructions
To make batter (Paleo or AIP)
  1. In a medium sized mixing bowl, combine dry ingredients by mixing well. Whisk in sparkling water and stir well. You want your batter to have the thickness of pancake batter.
  2. I have made this several times and I have needed to add varying amounts of liquid each time. I'm guessing the flours from different companies behave slightly differently. I would advise you to add the water in slowly. It's easier to add more water than to take it out. Additionally, the batter will thicken as it sits so do not make this ahead of time.
To Prepare Shrimp
  1. Pour oil to depth of one inch in a deep-sided pot or dutch oven. Heat over medium high until oil reaches 350 degrees. It is important to heat the oil to the proper temperature so that your shrimp turn out light and crispy, not greasy.
  2. Once your oil has reached the proper temperature, give your batter one more stir, dip shrimp in batter, allow excess to drip off and place gently in oil. Do not crowd the pot. They need space to float around and you need space to flip them safely.
  3. Fry 1-2 minutes per side, until golden brown. Remove to a wire cooling rack set inside a jelly roll pan. Sprinkle with sea salt as soon as you take them out of the fryer.
  4. You can keep the shrimp hot in a 250 degree oven until you have cooked all of your shrimp.
Recipe Notes

This recipes works equally well with firm fish, such as cod or snapper, chicken, and firm vegetables like carrots, asparagus, and mushrooms.

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