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Paleo/GF Popcorn Shrimp Recipe [Dairy-Free, Nut-Free]

Louise | March 10
paleo gluten free popcorn shrimp recipe

Jeremy always talks about his childhood spent eating and drinking non-Paleo classics like chocolate milk, bologna sandwiches, cherry coke, and popcorn shrimp (things I thankfully missed out on growing up in England). But, I thought I’d bring back some of his childhood foods by recreating Paleo versions of them. The Paleo popcorn shrimp recipe turned out amazingly well (in fact, Jeremy thought it was probably better than what he remembered!).


Paleo Popcorn Shrimp Recipe

Here are the ingredients for the dish:
how to make paleo popcorn shrimp

After coating the shrimp in the egg mixture followed by the coconut flour plus paleo cajun seasoning (homemade paleo seasoning recipe here), I shallow fried them in coconut oil (it required a few batches and used up a lot of coconut oil because some of the coconut flour and seasoning would fall into the oil and would burn if you reused the oil – it’d probably work better in a deep fryer or if you could sieve the solids out).

how to make paleo popcorn shrimp

After frying until the shrimp turned golden, I removed the popcorn shrimp and placed them on some paper towels to soak up the excess oil. You can enjoy Paleo popcorn shrimp by themselves (the cajun seasoning is really tasty) or with some Paleo ketchup (recipe here).

paleo popcorn shrimp with homemade paleo cajun seasoning recipe

paleo popcorn shrimp with homemade paleo cajun seasoning recipe

Paleo/GF Popcorn Shrimp Recipe

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Appetizer
  • Cuisine: American



  1. Melt the coconut oil in a saucepan (use enough coconut oil so that it’s 1/2 inch deep) or deep fryer.
  2. Place the beaten eggs into one large bowl and combine the coconut flour and seasoning and place into another large bowl.
  3. Drop a handful of the shrimp into the beaten eggs and stir around so that each shrimp is coated.
  4. Then take the shrimp from the beaten eggs and place into the seasoning bowl. Coat the shrimp with the coconut flour and seasoning mixture.
  5. Place the coated shrimp into the oil and fry until golden. Try not to stir the pot and don’t place too many shrimp into the pot at once (make sure all the shrimp is touching the oil).
  6. Using a slotted spoon, remove the shrimp and place on paper towels to absorb the excess oil. Repeat for the rest of the shrimp (change the oil if there are too many solids in it).
  7. Cool for 10 minutes (the outside will get crisp) and enjoy by itself or with some Paleo ketchup (recipe here).


All nutritional data are estimated and based on per serving amounts.


  • Serving Size: 1/4 lb shrimp
  • Calories: 412
  • Sugar: 4 g
  • Fat: 22 g
  • Carbohydrates: 17 g
  • Fiber: 10 g
  • Protein: 33 g


[email protected] - March 18

I didn’t realize coconut flour would fry up so wonderfully. Now I could eat these all day long.

    Louise - March 18

    Thanks Angela!

Jen - January 21

I don’t usually like coconut flour, but these were terrific! Such great flavor with the spices! Will definitely be making again!

    Louise Hendon - January 21

    Thanks Jen!

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