Warning: Invalid argument supplied for foreach() in /home/paleoont/public_html/blog/wp-content/plugins/recipe-card/yumprint-recipe.php on line 609

Don’t you love fried shrimp and the crunchy crispy goodness of them? In our continued quest for Paleo deliciousness we asked the chef to come up with a recipe that would have the crunch we miss and be gluten free as well. Accordingly she came up with this simple recipe for ‘Vermicelli Wrapped Shrimp’. Wrapping the shrimp with Sweet Potato Starch Noodles then deep frying them gives that crunch that we sometimes crave, without the gluten!

Use Locally Caught Shrimp

Of course, if using a recipe that requires any type of seafood it is best to choose wisely. If you can find shrimp in your area that is locally caught in the wild whenever possible. Sometimes you may have to spend a little more for fresh local shrimp. However the sacrifice in cost will be made up with much more flavor and freshness.

Sweet Potato Noodles For The Crunch

Presently sweet potato noodles are my favorite thing and are used for the vermicelli in this recipe. They add a nice crunch to the tender shrimp wrapped up inside. Incidentally, a great side benefit of this recipe is that the noodles become a vehicle for the delicious tropical dipping sauce. Here’s a great idea for you; order our  Garlic Lime Mahi with Pineapple Mango Salsa; and serve it alongside the shrimp with a nice salad for a tropical seafood dinner for two. In any case, be sure to give this recipe a try. 

Vermicelli Wrapped Shrimp with Tropical Dipping Sauce

Vermicelli Wrapped Shrimp with Tropical dipping Sauce
Serves 4
Write a review
Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
  1. 20 large shrimp
  2. 1 12 oz package sweet potato starch noodles, cooked and drained (do not rinse)
  3. 4 cups olive or avocado oil
For the Sauce
  1. 1 mango, peeled and diced
  2. ½ cup pineapple, peeled and diced
  3. ¼ cup minced red onion
  4. ¼ cup chopped cilantro
  1. Place mango, pineapple, red onion and cilantro in a saucepan
  2. Add ½ cup water and simmer until tender.
  3. Puree with an immersion blender. Add a little water if needed to get a nice consistency.
  4. While dip is cooking, heat the olive oil in a saucepan, at least 3-4” deep.
  5. Cut the noodles into 6” long pieces, wrap around shrimp and squeeze them on to stick them to the shrimp.
  6. Once the oil reaches 350, gently lower the shrimp into the oil and fry 3-4 minutes until golden brown and cooked all the way through.
  7. Remove with a slotted spoon.
  8. Drain on paper towels.
  1. When cooking the Sweet Potato Noodles you want them to be sticky so that they stick to the shrimp, so don't rinse them off after cooking. It makes it easier when wrapping the shrimp
Paleo on the Go Test Kitchen http://blog.paleoonthego.com/