Gluten Free Fried Shrimp

I believe I have gushed about my love of gulf shrimp in a previous post, so I will not bore you with a second account of why and how much I love my favorite protein. Suffice to say, I try to work shrimp into our meal plan as often as my family will let me. This week, I thought I’d change things up and try a gluten free version of fried shrimp. I had moderately low expectations, because this was the first time I tried something like this with a non-wheat flour.

It blew those expectations out of the water. I am so happy I branched out! These were such a treat, and went over well with the toddler. She’s a huge fan of shrimp, don’t know where she got that from 🙂 She also LOVES anything that comes with a dipping sauce. The sauce is not something to skimp out on. It’s creamy, delicious, with the perfect amount of spice. Also, it goes so well with the crispy shrimp.

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I served this with roasted broccoli, lemon vinaigrette cole slaw, rice noodles, and perfect, juicy nectarines.

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Gluten Free Fried Shrimp

Ingredients

Sauce

1/4 cup avocado oil mayonnaise

2 tsp sriracha or hot sauce of choice

2 tsp coconut aminos

1 tsp fresh lemon juice

Shrimp

2 cup brown rice flour

2 tsp salt

4 tsp garlic powder

2 tsp chili powder

2 tsp cumin

1/2 tsp cayenne pepper

1/2 tsp black pepper

3 eggs

2-3 lbs peeled/de veined shrimp (I like them on the larger size for this recipe)

avocado oil for frying

Instructions

  1. Combine all sauce ingredients in small bowl. Can be made up to 2 days in advance and stored in refrigerator.
  2. Preheat oven to 200°F. Line a large baking sheet with aluminum foil and place a large metal rack on top.
  3. Mix together dry ingredients for shrimp. Whisk eggs until well combined.
  4. Heat a large skillet over medium heat with 1/8 inch of avocado oil for frying.
  5. Dip shrimp into egg mixture, then dry mixture, and fry in oil for 2-3 minutes per side. You want a nice golden color with a crispy shell.
  6. Repeat  with remaining shrimp. When shrimp are cooked thoroughly, place on wire rack and place in oven to keep hot and crisp until last batch is fried.
  7. Serve hot and enjoy!

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