Serves: 4
Ingredients
• Coconut oil, for greasing the wire rack
• 0.5 cup Tapioca or Arrowroot Flour (approx. 2.2 oz / 62.5g)
• 4 large eggs
• 1 tsp Dijon Mustard
• 1 cup White Sandwich Breadcrumbs, toasted (approx. 3.5 oz / 100g)
• 1 cup Almond Flour (approx. 3.4 oz / 96g)
• 2 tbsp 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 / 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 of tapioca (or arrowroot) flour.
o Dish 2: In the second dish, whisk the 4 large eggs and 1 tsp of Dijon Mustard together.
o Dish 3: In the third dish, combine the 1 cup of toasted breadcrumbs, 1 cup of almond flour, 2 tbsp of melted coconut oil, 0.5 tsp sea salt, 0.25 tsp pepper, and 0.25 tsp 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
