Battered Crispy Gluten-Free Fried Shrimp
This gluten-free recipe for light, crispy shrimp lives up to the best pub-style meal you ever remember having. An easy gluten-free shrimp batter uses fizzy soda water to achieve an ultra airy, tempura-like coating that stays on, even with deep frying. I'll show you how!
Servings 6
Ingredients
For Dredging
- ¼ cup white rice flour
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Gluten-Free Batter
- 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 the shrimp batter is prepared and oil preheats.1 ½ pounds large peeled shrimp
- In a large ziplock bag combine the mixture for dredging – white rice flour, salt, and pepper. Shake to combine and set aside.¼ cup white rice flour, ¼ teaspoon salt, ⅛ teaspoon pepper
- 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.1 cup gluten-free all purpose flour blend , ¼ cup white rice flour, 1 tablespoon paprika, 1 teaspoon seasoned salt, ½ teaspoon onion powder, ¼ teaspoon pepper, ½ teaspoon salt
- 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.12 ounces club soda, 1 large egg
- 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, using 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
Gluten Free Flour
King Arthur Measure-for-Measure gluten-free flour or a flour blend that doesn’t contain cornstarch as a main ingredient, yields a better batter consistency. Otherwise the batter becomes too thick and doesn't coat the seafood well.