Paleo Popcorn Shrimp Whole30 Cocktail Sauce Primal Gourmet Easy Recipe

Popcorn Shrimp with Cocktail Sauce - Paleo

Crispy, grain-free, gluten-free Popcorn Shrimp lightly fried to perfection and served with a Whole30 compliant cocktail sauce! It's what dreams are made of!

Course Dinner
Cuisine American
Keyword cocktail sauce, paleo, popcorn shrimp
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 2 people


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


  1. For the Whole30 Cocktail Sauce:
  2. In a bowl, combine the ketchup, horseradish, lemon juice, and coconut aminos.
  3. For the Popcorn Shrimp:
  4. Place the arrowroot starch, cassava flour and eggs into three separate mixing bowls. Season the cassava flour with the paprika, onion powder, and a ¼ teaspoon each of salt and pepper and stir through to incorporate. Add 1 tablespoon of water to the egg and whisk vigorously until frothy.
  5. Dredge the shrimp in the arrowroot starch, then dip into the egg wash, and finally dredge in the seasoned cassava flour.
  6. Heat a 10-inch non-stick skillet over medium-high heat. Add the coconut oil and heat for 1 to 2 minutes, or until it reaches 350F. Shake off any excess breading from the shrimp and carefully add it to the hot oil. Cook the shrimp until it’s golden brown, 2 to 3 minutes. Flip and cook an additional 2 to 3 minutes or until cooked through. Transfer the popcorn shrimp to a plate lined with paper towel to soak up excess oil and season with a pinch of kosher salt.
  7. Serve immediately with lemon wedges and cocktail sauce.