• 3 tbsp olive oil
  • ¾ cup coconut flour
  • ¼ cup arrowroot flour
  • 1 tsp garlic powder
  • ½ tsp smoked paprika (AIP -omit)
  • 2 lb tail-on shrimp, peeled
  • 1 egg
  • ½ cup Paleo mayonnaise (AIP - omit)
  • 1 tbsp Paleo ketchup (AIP - omit)
  • ¼ tsp chipotle powder (AIP - omit)
  • pinch of cayenne (AIP - omit)
  • 2 cups purple cabbage, thinly sliced
  • 2 cups green cabbage, thinly sliced
  • ½ cup parsley, chopped
  1. Heat olive oil in a cast iron or non-stick skillet over medium heat. In a shallow bowl, whisk coconut flour, arrowroot flour, garlic powder, and smoked paprika until well combined. Whisk egg in a separate bowl.
  2. Pat shrimp dry with a paper towel. Dip each shrimp in egg, then roll in flour mixture. Cook in the skillet for 2-3 minutes on each side, flipping with tongs or a fork. Set shrimp aside on parchment paper or a plate. Repeat the same process with the remaining shrimp.
  3. In a small bowl, mix Paleo mayo, Paleo ketchup, chipotle powder, and cayenne until well combined. The sauce should be semi-thick in consistency.
  4. In a large serving bowl, toss purple and green cabbage. Place shrimp on top, drizzle with chipotle sauce, and garnish with fresh parsley.