Popcorn Shrimp
Prep:
|
Cook:
3-5 servings
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Ingredients
1 egg white, beaten until stiff
1 egg
½ TBSP olive oil
½ tsp salt
¼ tsp cayenne powder
½ cup almond flour
1 pound shrimp, de-skinned, de-veined and cleaned (about 16-18)
olive oil for frying
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1 egg white, beaten until stiff
1 egg
½ TBSP (7 ml) olive oil
½ tsp (2.5 ml) salt
¼ tsp (1.25 ml) cayenne powder
55 grams almond flour
440 grams shrimp, de-skinned, de-veined, and cleaned (about 16-18)
olive oil for frying
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Low-FODMAP
Soy Free
Instructions
- Beat the egg white and set aside.
- Mix the whole egg with a whisk in a separate bowl.
- Add in olive oil, salt, cayenne powder, and almond flour to the whole egg bowl.
- Stir together, and then fold in the beaten egg white.
- Set this batter aside.
- Fill a shallow wide pan with olive oil until it’s about ½-¾ inch (1.3-2 cm) deep.
- Set the burner on medium, and when it is ready, drop in a few drops of water to test – if it sizzles it is ready for the shrimp.
- Dredge the shrimp in the prepared batter.
- Gently drop into the hot oil in pan, and allow to fry for 2-3 minutes on either side, or until the battered shrimp is cooked and golden-brown.
- Remove immediately and allow to cool before eating.
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Nutritional Info
Storage
Notes
Reminiscent of a seaside shack, these Popcorn Shrimp taste like the real thing and are fantastically crunchy and delicious. Enjoy them with our Tartar Sauce (see Related Recipes).
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD RecipeRelated Recipes
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