Crispy shrimp tacos in lettuce wraps for a quick and easy weeknight dinner. Paleo Plantain Crusted Crispy Shrimp Tacos are breaded in plantain chips and then baked, for the perfect gluten-free healthy meal. They come together in less than 20 minutes are sure to be a crowd-pleaser!
This recipe first appeared on Instagram in partnership with Artisan Tropic.
Anyone else think chips should be a food group?! 🙋🏻♀️🙋🏻♀️
Just kidding, kind of. It really doesn’t matter what kind, I am usually down for them. And once I started eating them, it’s hard to stop. I try to limit them in my house because I love them so much. I think it’s mostly the crunch factor. I usually have to have something crunchy at meals to help me feel satisfied.
When I got into paleo 5 or so years ago, I learned that pretty much all chips were off limits. What was I going to do?! Enter in the plantain chip. Back then I’m pretty sure I didn’t even know what a plantain was, but I heard these people talking about chips being made from them so I was down to try them.
And I’m so happy I did, because they are one of my favorite chips now! There are a little sweet and salty (the best combo), have that crunch factor, and make the perfect dipper for just about anything.
While I don’t discriminate when it comes to chips, I recently discovered these Artisan Tropic ones and they are amazing! They have a few flavors (I love the sea salt) and a bag usually doesn’t last long in our house. Instead of just shoving them down my face with some guac, I wanted to switch it up a little today and use them as a breading! Hence the birth of the plantain crusted crispy shrimp tacos 🌮
Paleo Plantain Crusted Crispy Shrimp Tacos
Plantain chips made a perfect breading – they hold up well and still have a good crunch to them once baked. It’s really quite simple to make too. All you need is a bag of plantain chips, taco seasoning, eggs, coconut flour, shrimp, and salt and pepper. Plus whatever you would like to stuff in your taco.
To make the breading, add the plantain chips and the taco seasoning to a small bowl or bag and break it up until small pieces form. To make it even easier, you can even just add the taco seasoning to the bag of chips and do it in there. Then you set up an assembly line – have the coconut flour in a small shallow bowl, the whisked eggs in a shallow bowl, and the plantain mixture in a bag or bowl. Bread the shrimp by putting it in the coconut flour, then dip it in the egg mixture, and then go for the plantain mixture. And then you bake!
While that happens, you setup your tacos. You can really have whatever toppings you like. I used lettuce cups to keep it paleo, but whatever you like – go for it!
From start to finish it takes around 20 minutes and they make the perfect quick and easy weeknight dinner that the whole family will love. Happy taco Tuesday friends!
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Paleo Plantain Crusted Crispy Shrimp Tacos
Plantain Crusted Crispy Shrimp
- 1-2 heads butter lettuce (or lettuce of choice), leafs removed
- 1 1/2 cups shredded cabbage (150 grams)
- 1 cup cherry tomatoes, halved (135 grams)
- optional toppings: guacamole, green onion, cilantro, lime juice
- Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Add plantain strips to a bag with taco seasoning and break up until small pieces form. Add to a bowl and set up an assembly line - have the coconut flour in a small shallow bowl or plate and have the whisked eggs in a shallow bowl.
- Bread the shrimp by putting it in the coconut flour, rolling around until fully coated. Then dip it in the egg mixture, fully coating. Last, roll in the plantain mixture, fully coating. Place on the baking sheet and repeat with remaining shrimp. Bake for 6-8 minutes until golden brown and cooked through.
- While the shrimp cooks, set up your taco ingredients. Once shrimp are done, serve over top lettuce wraps with cabbage and sliced tomatoes and top with toppings of choice.
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