Paleo Shrimp Tempura

I saw this recipe in a magazine today and it looked absolutely divine.  The only problem is that it wasn’t Paleo.  So I adapted and overcame!

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Here’s What You Need:

Shrimp (either cooked or raw, your choice)

Tapioca Starch

White Pepper

Olive Oil

1/2 onion

1 clove garlic crushed

1 hot pepper chopped

Directions

  • Heat the olive oil in a skillet until VERY hot
  • Mix the tapioca starch and white pepper in a bowl.  Coat the shrimp in it

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  • When the oil is VERY hot, put the shrimp in and cook until golden. It should take about 2 minutes per side.
  • Remove the shrimp from the pan and put in a colander
  • Drain all but 2tbsp of the oil out of the pan.
  • Add the onion, chopped pepper and garlic.  Mix together for about a minute
  • Add the shrimp back in to season through and add the white pepper.
  • After about a minute or two it’s done!

I didn’t think mine was hot enough so I added red pepper flakes.  I also added some parsleyflakes to make it pretty.  Now I just need to figure out which sides to serve with it.  Any suggestions?

UPDATE:

I updated this recipe (because I like to try to make things even better!) and I think it kicks things up a notch!

I fried the prawns in coconut oil this time, and that add an entirely new dimension to the taste.

Then I made a spicy guacamole dip for it.  (1 avocado, mashed.  Add some green onion and red pepper flakes.  Then mix).

I dipped the fried prawns into the guac and it was so tasty!  Then washed it all down with a gluten-free ale.  Give it a try!

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About rmnvb1975

A modern day Cavewoman
This entry was posted in Healthy living, Paleo, Food, HEalthy Lifestyle, Recipe and tagged , , , , , . Bookmark the permalink.

6 Responses to Paleo Shrimp Tempura

  1. Yum. I just might need to try these. I will cook mine up with a side of asparagus. I will let you know how they turn out.

  2. Megan says:

    Does tapioca starch taste like much of anything or is it a good sub for a flour batter? Like battered chicken and what not.

    • rmnvb1975 says:

      I don’t think it has much of a taste. It does make a nice substitute when trying to fry things. I dont do a lot of frying so havent used it much for this purpose. But it did do a really nice job in this recipe. Give it a try!

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