Gluten-Free Fried Shrimp
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 cup gluten-free flour (rice flour, almond flour, or chickpea flour works well)
- ½ cup gluten-free bread crumbs for added crunch
- 2 large eggs, beaten
- 1 tsp garlic powder
- tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil for frying (canola or sunflower oil is ideal)
- Lemon wedges for garnish Optional
- Gluten-free dipping sauces (like a spicy aioli or honey mustard) Optional
Instructions
- Prepare the Shrimp: Start by thoroughly washing and drying the shrimp. Drying them well ensures that the coating sticks properly, so use paper towels to remove any moisture.
- Create the Seasoned Flour Mixture: In a bowl, combine your gluten-free flour, garlic powder, paprika, salt, and pepper. This mixture will flavour the shrimp and ensure they stay crispy after frying.
- Set Up the Breading Station: Set up three bowls – one with the seasoned flour mixture, one with beaten eggs, and the last with gluten-free bread crumbs. Coat the Shrimp: Dip each shrimp in the flour mixture, letting any extra fall away. Dip the shrimp into the egg mixture, ensuring an even coating. Finally, press each shrimp into the gluten-free bread crumbs, covering it thoroughly.
- Heat the Oil: Heat about 1 inch of oil over medium-high heat in a large skillet or frying pan. To test if the oil is ready, drop a slight batter into it; if it sizzles immediately, it’s time to start frying.
- Fry the Shrimp: Carefully add a few shrimp at a time to the hot oil, being mindful not to overcrowd the pan. Cook each side for 2-3 minutes or turn golden brown and crispy. A slotted spoon transfers the shrimp to a paper towel-lined plate to drain excess oil.
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