Teach Eat Love

Plantain Shrimp {GF}

Every now and then, I love packing shrimp in my daughter’s and my husband’s lunches as a treat. I keep frozen shrimp in the freezer, let a few thaw overnight in the fridge, and then quickly cook them up in the morning before breakfast – it takes about 5 minutes.

I still like the crunch of regular panko bread crumbs best, but since my little girl has been obsessed with Trader Joe’s plantain chips lately, so I thought I’d try using those instead as a fun option for gluten free readers. It’s delicious whether you’re gluten free or not.

plantain shrimp

I crushed my plantain chips with a rolling pin, which worked fine, but I’ll use a blender next time to get a really fine texture that coats the shrimp evenly. I’ll do this the night before, too, to make morning prep easier.

gluten free fried shrimp recipe

I teamed these Plantain Shrimp up with Hot Pink Rice, sliced persimmon, and Taco Kale Chips (recipe coming soon!).

Prep Time: about 5 minutes

Cook Time: 4 minutes

Total Time: about 10 minutes

Plantain Shrimp

Brighten up lunch with tropical, gluten free fried shrimp.


8-10 medium sized shrimp, thawed overnight if necessary, and peeled*

1 egg, whisked well

1 heaping cup of plantain chips, pulverized

olive oil



  1. Warm enough olive oil to cover the bottom of a skillet.
  2. While the oil is warming, dip the shrimp into the egg and then press the wet shrimp into the plantain chips. Repeat until you've used all the shrimp.
  3. Flick some plantain crumbs into the oil. If they bubble up and sauté, you're good to go. Pop the shrimp into the oil and sauté for a minute or two on each side until the shrimp is golden brown.
  4. Cool slightly before packing in your bento lunch.

*If you want to make the shrimp appear bigger, you can run a knife along the inside of the shrimp, which will allow them to lie flat instead of curling up.


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