Description
Insanely delicious Paleo battered shrimp tossed in a creamy and spicy sauce that will smack your taste buds with a flavor bomb.
Ingredients
Scale
SAUCE INGREDIENTS:
- 1 fresno pepper, finely diced
- 1 small shallot, finely diced
- 2 garlic cloves, finely diced
- 2 tbsp coconut aminos
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 1 tsp sriracha
- 1 tbsp monk fruit sugar
- 1/3 cup chicken broth
- 1/3 cup paleo mayo of your choice
- 1/2 tsp tapioca flour
- 1/2 tsp water
SHRIMP INGREDIENTS:
- 1 1/2 lbs large shrimp, peeled and deveined
- 1 egg
- 1/2 cup arrowroot flour
- 1/2 cup tapioca starch
- 1 cup buttermilk
- 1/2 cup avocado oil
- salt
- pepper
GARNISH:
- Minced Fresno
- Sliced Scallion pieces
- Sesame Seeds
Instructions
SAUCE STEPS:
- Start off by making the sauce first. Grab a bowl and add in the 2 tbsp Coconut Aminos, 1 tbsp rice wine vinegar, 1 tbsp honey, 1 tbsp monk fruit sugar. Whisk this up then set aside. Also make your slurry by grabbing a small bowl and add in the 1/2 tsp tapioca starch and 1/2 tsp water. Â Stir until combined then set aside.
- Get a medium sized sauce pot heated up on medium heat. Drizzle in a little avocado oil then add the 2 tbsp fresno, 2-3 tbsp shallot, 2 garlic cloves and sauté for 2-3 minutes.
- Now add in the prepared sauce and continue to stir every now and then. Â Let this reduce for 2-3 minutes. Â Once it reduces a bit, add in the chicken broth and let reduce again for 2-3 minutes. Drop heat to low once sauce thickens a bit then add in the slurry. Once sauce is a nice honey like consistency, pull from heat immediately and add to a bowl.
- Add this bowl to the fridge to speed up the cool off time. Â Once sauce is cooled, add to a small blender with the mayo and sriracha. Â Blend this until smooth. Â Set aside.
SHRIMP STEPS:
- Add your shrimp to a bowl and soak in the buttermilk for 30 minutes. Â Leave this out on the counter since you want this to be room temperture.
- Get your badder station set up by beating 1 egg in a bowl then set aside. Â Grab a big bowl and whisk the arrowroot powder and tapioca starch together until combined and set aside.
- Drain the shrimp and using one hand add the shrimp to the egg mixture then the flour mixture. Â Now use your other hand to toss the shrimp in the flour and shake off any excess coating. Â Add to a wire rack and repeat process until all shrimp pieces are coated. Season each side with a sprinkle of salt and pepper.
- Grab a dutch oven or medium sized sauce pot and heat up 1/2 cup avocado oil until 350 degrees. Working in batches, drop the shrimp in the oil and cook for 1 minute. Â Flip then cook another minute. Remove shrimp to a wire rack and season with a little more salt.
- Let shrimp cool for a bit then add to a big bowl. Â Spoon over some of the sauce mixture and toss so that the shrimp has a nice coating of sauce. Â Add shrimp to a bowl and drizzle over a little more sauce. Â Add the garnishes on top then enjoy!