Grain-Free Breaded Shrimp


1/2cup organic potato starch or arrowroot/tapioca
1teaspoon sea salt (real salt)
2large eggsbeaten
1cup TigerNut Flour
1tablespoon seasoned salt
1pound frozen wild caught shrimp, 16-20 countpeeled & deveined
-- lardor other fat for frying
-- cocktail sauceoptional, for serving


Create a breading station, using 3 bowls.
In bowl #1 combine potato starch and 1 teaspoon sea salt.
In bowl #2 gently whisk eggs with a splash of water
In bowl #3 combine tigernut flour with seasoned salt
Dip each shrimp first in the starch, then the egg, then the tigernut flour. Making sure the shrimp are completely coated.
Arrange each breaded shrimp in a single layer on a wax paper lined plate.
After all shrimp are breaded, FREEZE them for 30 minutes. (this ensures the breaded stays completely adhered to the food, use this trick for all breaded meats/seafood)
While your shrimp are in the freezer, prepare your fat for frying. I suggest using about 3/4 of an inch of lard in a cast iron skillet.
Heat your fat to roughly 325 degrees, then working batches, fry your shrimp until golden brown and crisp, roughly 2 minutes. Do not over cook your shrimp, they will become dry and chewy.
Drain fried shrimp on a paper towel lined and season with additional sea salt. Serve with cocktail sauce, if desired.


Recipe from Health Starts In The Kitchen

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