If you loved my Popcorn Chicken, you’ll be thrilled by this Popcorn Shrimp.
Crispy, golden shrimp are coated in arrowroot starch, dipped in an egg wash, and dredged in cassava flour before being shallow-fried in coconut oil. I serve them with a simple Whole30-compliant cocktail sauce — tangy and rich — that complements the shrimp perfectly.
While this popcorn shrimp is grain-free, gluten-free, and made with Whole30-friendly ingredients, I consider it a SWYPO recipe — a paleo version of indulgent junk food. It’s delicious, but because it’s fried and feels like a treat, I wouldn’t recommend it during a strict Whole30 round. The cocktail sauce, however, is fully Paleo and Whole30 compliant and works great with shrimp during your Whole30 days.
The cocktail sauce is just ketchup without added sugar, prepared horseradish, lemon juice, and coconut aminos. Stir together for a bright, tangy sauce that pairs with many seafood dishes.
When it comes to Popcorn Shrimp, Size Matters
Despite the “popcorn” name, I prefer extra-large or jumbo shrimp (26/30 or 16/20) for this method. Cassava flour browns more slowly than conventional flour, so larger shrimp give you time to develop a golden crust without overcooking the interior. Using very small shrimp can result in a tough, rubbery texture because the inside will cook through before the coating crisps.
Golden Rules for Frying with Alternative Flours
Dredge shrimp immediately before frying. Arrowroot starch and cassava flour become gummy when exposed to moisture, so coating just before the pan prevents sogginess. Work in small batches to keep the breading crisp.
Use a 10-inch non-stick skillet. Non-stick pans require less oil and help prevent sticking; a smaller skillet also keeps oil shallower, reducing oil usage. Cast iron can work, but it absorbs more oil.
Avoid overcrowding the pan. Too many shrimp at once drops the oil temperature and yields greasy, soggy results. Fry in batches and drain on paper towels briefly, then season with a pinch of kosher salt.
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Popcorn Shrimp with Cocktail Sauce – Paleo
Ingredients
For the Whole30 Cocktail Sauce:
- ½ cup compliant sugar-free ketchup, such as Primal Kitchen or Tessemae’s
- 1 tablespoon prepared white horseradish
- 1 tablespoon lemon juice
- 1 tablespoon coconut aminos
For the Popcorn Shrimp:
- 340 gr 26/30 or 16/20 shrimp, peeled, deveined, tail left on
- ¼ cup cassava flour
- ¼ cup arrowroot starch
- 1 large egg
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon kosher salt, plus extra for serving
- ½ lemon, cut into wedges, for serving
- ¼ cup coconut oil, plus more if required
Instructions
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For the Whole30 Cocktail Sauce:
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In a bowl, whisk together the compliant ketchup, prepared horseradish, lemon juice, and coconut aminos until smooth.
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For the Popcorn Shrimp:
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Set up three bowls: arrowroot starch, cassava flour, and beaten egg. Season the cassava flour with paprika, onion powder, ¼ teaspoon salt and ¼ teaspoon pepper. Add 1 tablespoon water to the egg and whisk until frothy.
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One at a time, dredge each shrimp in arrowroot, dip in the egg wash, then coat in the seasoned cassava flour.
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Heat a 10-inch non-stick skillet over medium-high and add the coconut oil. When the oil reaches about 350°F (about 1–2 minutes), shake off excess breading and add shrimp in a single layer without crowding. Cook 2–3 minutes per side until golden and cooked through. Drain on paper towels and finish with a pinch of kosher salt.
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Serve immediately with lemon wedges and the cocktail sauce.