Make the Remoulade: Combine all ingredients in a small bowl and stir to combine. Chill for at least 2 hours for flavors to develop.
Make the Fries: Preheat oven to 450° F and line a baking sheet or two with parchment paper. Cut the potatoes in half lengthwise and then in half again then cut into matchsticks. Toss with olive oil and a generous sprinkle of salt. Place the fries on the prepared baking sheets in a single layer. Roast for 35 minutes flipping halfway through.
Fry the Shrimp: In a small bowl whisk together the tapioca, coconut flour, sparkling water, egg, and paprika, cayenne, and salt.
Heat a large skillet over medium high heat with enough oil to coat the bottom. Once hot dip the shrimp into the batter letting the excess fall off before adding them to the hot oil. Fry for 2-3 minutes per side until golden brown on both sides and the shrimp are opaque in the middle.
Assemble: Top the fries with the shrimp, desired toppings, and remoulade. Enjoy!
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.