Description
Delicious crispy fried shrimp coated with a gluten-free batter.
Ingredients
Scale
- ¼ cup white rice flour
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 ½ pounds large peeled shrimp (tails on)
- 1 cup gluten-free all-purpose flour blend (King Arthur Measure-for-Measure recommended, see recipe notes)
- ¼ cup white rice flour
- 1 tablespoon paprika
- 1 teaspoon seasoned salt
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- 12 ounces club soda (very cold)
- 1 large egg (cold)
Instructions
- Line a baking sheet with a double layer of paper towels. Lay the shrimp on the paper towels. Place another layer on top and press gently to blot up excess moisture. Set aside while the shrimp batter is prepared and oil preheats.
- In a large ziplock bag, combine the mixture for dredging – white rice flour, salt, and pepper. Shake to combine and set aside.
- Preheat the oven to 200℉. Place a wire rack inside a baking sheet and set in the oven. Line a plate with paper towels. After the shrimp cooks, it will be transferred from the oil, to the plate, to oven to keep warm while frying batches.
- For the batter, in a large bowl, whisk together the dry ingredients – gluten-free flour, white rice flour, paprika, salt, seasoned salt, onion powder, and pepper. Set aside. You will add the cold, liquid ingredients right before frying so the batter stays cold.
- Pour the oil in a large, heavy-bottomed deep skillet. Add enough oil until it covers about 2 inches deep. Heat over medium to medium-high heat until it reaches a temperature of 360-375ºF. This will take about 10-15 minutes to heat. Use an instant thermometer to maintain and keep testing the oil temp. Adjust the heat accordingly throughout frying.
- While the oil is heating, add the shrimp to the ziplock bag and shake to coat evenly. When the oil is the proper cooking temp, add the soda and egg to the batter. Whisk to combine.
- Take shrimp from the ziplock bag and dip into the batter bowl by holding the tail. Coat all sides up to the tail. Let the excess drip off and transfer to the oil. Cook about 7-8 shrimp at a time. Don’t overcrowd the pan or the oil temp will reduce too much. Cook for 2 minutes, flipping halfway through.
- Transfer the cooked shrimp to the paper towel-lined plate to briefly absorb excess grease, then transfer to the wire rack baking sheet in the oven. Repeat with remaining shrimp.
- Serve immediately.
Notes
- Ensure that the club soda is very cold to create a crispy batter.
- Use a thermometer to check the oil temperature for perfect frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 pound
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg