This elegant and satisfying weeknight meal is pescatarian, gluten free, and whole30 compliant, and SO easy to make in minutes. Wild caught shrimp defrost in minutes in cold water, and cook quickly so this is perfect for those nights when you get home late or haven't planned ahead. The sauce is easy to make with pantry ingredients but FULL of flavor and would be equally delicious on chicken or a white fish.
Easy Crispy shrimp go well with ANY sauce- but they're particularly delish with this fast and easy red pepper sauce! Store the leftovers in the fridge and you can easily have them over cauli mash or spaghetti squash for a filling weeknight meal.
Author:
Robyn Schmidt
Ingredients
CRISPY SHRIMP
1 pound wild caught shrimp, deveined, peeled, and defrosted
2 beaten eggs
⅔ cup coconut flour
½ cup arrowroot
½ teaspoon salt
¼ tsp paprika
RED PEPPER COULIS
¼ cup extra virgin oilve oil
2 chopped shallots
1 clove garlic chopped
16 oz jar roasted red peppers, drained
1 tbsp sherry vinegar
health dash red pepper flakes for heat
Directions
SAUCE
Heat 1 tbsp EVOO in a frying pan over medium heat and add shallot and garlic. Cook until softened but not browned, about 4 min
Add all ingredients plus softened shallot/garlic mixture to a high speed blender and blend on high until uniform in color and no chunks remain.
Store in a glass jar in the fridge up to one week. Also freezes well!
CRISPY SHRIMP
In a shallow dish toss shrimp with beaten eggs until well coated.
In a shallow dish combine coconut flour, arrowroot, salt and paprika and mix well.
Coat each egg-washed shrimp in the flour mixture, shaking off excess
Heat several tablespoons avocado oil over medium high heat in a deep pan. Once oil is sizzling, add shrimp and cook 2 min per side, being careful not to burn or allow oil to over heat
Drain shrimp on paper towels to remove any excess oil
