Oven-Fried Shrimp

Serves: 4 Ingredients • Coconut oil, for greasing the wire rack • 0.5 cup (120 ml) Tapioca or Arrowroot Flour (approx. 2.2 oz / 62.5g) • 4 large eggs • 1 tsp Dijon Mustard • 1 cup (240 ml) White Sandwich Breadcrumbs, toasted (approx. 3.5 oz / 100g) • 1 cup Almond Flour (approx. 3.4 oz / 96g) • 2 tbsp (30 ml) Coconut Oil, melted (approx. 0.9 oz / 25.6g) • 0.5 tsp Sea Salt (approx. 0.1 oz / 3g) • 0.25 tsp Pepper (approx. 0.02 oz / 0.6g) • 0.25 tsp Paprika (approx. 0.02 oz / 0.6g) • 32 extra-large, wild-caught shrimp, peeled and deveined (approx. 1.6 - 2.0 lbs (907 g) / 25.6 - 32 oz / 725 - 907g) Preparation 1. Adjust the oven rack to the middle position and preheat the oven to 425° F (218° C). Line a rimmed baking sheet with aluminum foil. Place a wire rack on top of the foil and grease the rack with coconut oil. 2. Prepare three shallow dishes for the dredging station: o Dish 1: Spread the 0.5 cup (120 ml) of tapioca (or arrowroot) flour. o Dish 2: In the second dish, whisk the 4 large eggs and 1 tsp (5 ml) of Dijon Mustard together. o Dish 3: In the third dish, combine the 1 cup (240 ml) of toasted breadcrumbs, 1 cup (240 ml) of almond flour, 2 tbsp (30 ml) of melted coconut oil, 0.5 tsp (2.5 ml) sea salt, 0.25 tsp (1.3 ml) pepper, and 0.25 tsp (1.3 ml) paprika. Mix well. 3. Pat the shrimp thoroughly dry with paper towels. Working in batches, dredge each shrimp first in the tapioca flour, shaking off any excess. 4. Dip the floured shrimp into the egg mixture, allowing any excess to drip back into the dish. 5. Finally, coat the shrimp with the breadcrumb mixture, pressing gently to ensure the crumbs adhere. 6. Lay the breaded shrimp in a single layer on the prepared, greased wire rack. 7. Bake for approximately 10 minutes, or until the shrimp are opaque, pink, and cooked through, and the coating is golden brown. 8. Serve immediately. Chef’s Note: Shrimp Sizing Shrimp come in a variety of sizes and are typically identified by their count (number of shrimp) per pound. • 10 shrimp or less per lb = Colossal • 11 to 15 per lb = Jumbo • 16 to 20 per lb = Extra-large (used in this recipe) • 21 to 30 per lb = Large • 31 to 35 per lb = Medium • 36 to 45 per lb = Small • About 100 per lb = Miniature

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Oven-fried shrimp deliver the crunch of a shrimp basket from a 425-degree oven. Extra-large wild shrimp get a double-crumb coating of toasted paleo breadcrumbs and almond flour spiced with paprika. Ten minutes of baking and they're ready to disappear.

Pro Tips

• Pat the shrimp completely dry before the dredge — dry shrimp take the coating, wet shrimp shed it in the oven.
• Blend the melted coconut oil into the breadcrumb and almond flour mixture before breading; it helps the crust brown and crisp like it was fried.
• Work in batches through the three dishes — tapioca flour, egg with Dijon, then the crumbs pressed gently on so they adhere to every curve.
• Lay the breaded shrimp in a single layer on the greased wire rack; overlapping shrimp steam each other's crusts soft.
• Bake about 10 minutes only — they're done when opaque, pink and golden. Serve immediately, and use extra-large shrimp (16-20 per pound) as the recipe's size chart directs.

Frequently Asked Questions

Which size shrimp should I buy?

Extra-large — 16 to 20 shrimp per pound, as the chef's chart notes. They stay juicy through the hot bake where smaller shrimp turn rubbery.

Why both breadcrumbs and almond flour?

The toasted breadcrumbs give classic crunch while the almond flour adds richness and helps the crust brown. Together they mimic a fried coating without any grain.

Can I use frozen shrimp?

Yes — thaw them fully and pat them bone dry first. Any surface moisture is the enemy of an adherent crust.

How do I keep them from getting rubbery?

Watch the clock: 10 minutes at 425°F is all they need. Pull them the moment they turn opaque and pink.

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