Paleo Shrimp Amandine

Crispy Paleo Shrimp Amandine with green onions and sautéed almonds is gluten-free, dairy-free, soy-free, and grain-free! The perfect side dish, appetizer, or main course! |



  1. In a large mixing bowl, combine almond flour, sea salt, and black pepper. Add shrimp to flour mixture a few at a time, coating each shrimp as evenly as possible. If shrimp are dry, sprinkle a little water on them without saturating them and then coat with flour mixture.
  2. In a large skillet, melt 1/2 cup coconut oil and add shrimp, sautéing for about 3-5 minutes covered. Flip each shrimp and sauté for another 1-2 minutes or until cooked through. If flour mixture falls off shrimp, save it and use it as a topping for shrimp. Remove shrimp from skillet and keep warm in a covered dish. Remove any browned flour mixture and store with shrimp in covered dish.
  3. In the same skillet, add 2 tablespoons of coconut oil and sliced almonds, sautéing until almonds are darkened but not burned. Keep a close eye on the almonds as they will quickly brown and then burn.
  4. Lay shrimp out on serving dish and top with browned flour mixture from pan, sautéed almond slices, and green onions.
  5. This recipe is best enjoyed immediately.


Depending on the size of the seafood you use, you may need to add more almond flour to your mixture. If so, add by 1 tablespoon at a time until seafood is evenly coated. If you need to add a lot more almond flour, add a few pinches of salt and pepper to the mixture as well. Depending on the size of your skillet, you may need to sauté your seafood in batches. If so, use only enough coconut oil to cover the skillet in each batch. Overall, you’ll need about 1/2 cup coconut oil, but more may be needed as necessary.