- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Servings: 4
Ingredients
- 1 pound peeled, thawed, raw shrimp
- 1/3 cup cassava flour
- 1/3 cup potato starch
- 1/3 cup pumpkin seed flour
- 1 teaspoon sea salt
- 1/4 teaspoon ground garlic powder
- 1/2 cup mayonnaise
- 3 tablespoons coconut aminos
- 1/2 cup or more avocado oil
Instructions
- Combine the mayo and coconut aminos in one bowl and stir to combine. It should have the texture of a thick salad dressing, if it’s not add a little more of one ingredient or the other
- In another bowl, combine the cassava flour, the potato starch, the pumpkin seed flour, sea salt and garlic powder thoroughly
- Next preheat the oil in a smaller skillet or smaller saucepan over medium heat
- Dip the shrimp, a few at a time in the mayo mixture and then dredge them in the flour blend
- Carefully place them into the hot oil, cooking on each side for a minute or so until the shrimp are pink and the outside crust becomes crispy
- Place the cooked shrimp on a towel lined plate and repeat the process with another small round of shrimp
- Repeat until all the shrimp are cooked and serve warm
- Best served right after cooking. If served later, crisp them back up in the toaster oven or oven at around 300F
