Crunchy Shrimp with Caper Aioli
Sometimes dinner needs to look like a snack. Like on game day. Or movie night. So put aside any thoughts of pizza or take-out and whip up these quick shrimp with dipping sauce. Using pre-cooked shrimp and avocado oil mayonnaise is what makes it quick. No one will ever know you didn't spend all day peeling shrimp.
Crunchy Shrimp with Caper Aioli
Ingredients
- 1 pound pre-cooked wild (preferably Key West Pink) Shrimp, peeled and deveined.
- 1/2 cup coconut oil for frying
- Tapioca flour, about 1/4 cup per pound of shrimp
- Salt and pepper for seasoning
- 1 cup avocado oil mayonnaise
- 2 Tablespoons capers
- 1 teaspoon caper brine from jar
- 1 Tablespoon fresh lemon juice
Method
- Combine mayonnaise, capers, caper brine and lemon juice, and stir together in a serving bowl. Set aside.
- Thaw and pat dry shrimp. (Your choice to remove tails or serve tail-on. I usually leave them on).
- Heat the coconut oil in a skillet until shimmering.
- Dredge the shrimp in the seasoned tapioca flour and shake off excess.
- Carefully drop shrimp into hot oil. Do not crowd or they will stick together.
- Sauté until golden, 3 to 5 minutes.
- Remove and drain on paper towels. Serve immediately with aioli for dipping.
Pro Tip:
If preparing as an entrée, increase amounts to equal 8 ounces of shrimp per serving. (For example, this recipe would be 2 servings as an entrée)
Calories
230.72Fat (grams)
5.19Sat. Fat (grams)
1.20Carbs (grams)
9.53Fiber (grams)
0.28Net carbs
9.25Sugar (grams)
0.39Protein (grams)
34.28Sodium (milligrams)
1725.83Cholesterol (grams)
317.21Nutrition Disclaimer: Nutrition is intended for informational purposes only. Any nutritional information on livingdelishandnutrish.com should only be used as a general guideline and is provided as a courtesy, there is no guarantee that it is completely accurate.
