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Har Gow-Inspired Shrimp Balls (from The Paleo Approach Cookbook)

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  • Author: Sarah Ballantyne
  • Total Time: 30 mins
  • Yield: 4-6 1x


This recipe is inspired by har gow, the Chinese dim sum favorite. However, it is grain free and suitable for people following the paleo autoimmune protocol.


  • 1 pound raw shrimp, shelled
  • 1 teaspoon fish sauce
  • 1 1/2 teaspoons coconut oil, melted
  • 1 tablespoon arrowroot powder
  • 1/8 teaspoon salt
  • 1/2 cup finely chopped bamboo shoots (canned – found in the Asian food section)


  1. Preheat the oven to 350 F. Line a baking sheet with parchment paper, aluminum foil, or a silicone liner.
  2. Place the shrimp, fish sauce, coconut oil, arrowroot powder, and salt in a food processor. Process until the shrimp is finely ground.
  3. Add the chopped bamboo shoots and pulse once or twice to incorporate.
  4. Wet your hands with cold water and form the mixture into 1 to 1 1/2 inch balls. If the mixture starts to stick to your hands, wet them again. Arrange the shrimp balls on the prepared baking sheet.
  5. Bake for 10 minutes, until fully cooked and pink throughout. Enjoy!
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Appetiser
  • Cuisine: Chinese