Every few months Parrish asks me to make Fried Shrimp Tacos.
I’m usually hesitant because 1. fried foods aren’t all that healthy…. 2. it’s a labor intensive recipe 3. dredging shrimp makes my fingers REALLY messy
But about once a year, I break down and make fried shrimp tacos. I make them because I have the BEST husband ever.
And…they’re delicious. Yeah – that helps motivate me too.
I always change up what’s in the taco. This past weekend I had a pineapple salsa in the fridge from Whole Foods…yeah, that was an impulse buy. BUT hey! A container of pineapple salsa is a WAY better impulse buy than that container of gelato I was also eyeing.
So yeah, pineapple salsa – guacamole – cilantro – 0% fat Greek yogurt – lime juice.
You can do no wrong.
Ready to make gluten free Fried Shrimp Tacos?
Shrimp! (I use small, tail off, deveined shrimp)
Gluten Free All Purpose Flour ( I use Gluten Free Pantry)
Gluten Free Cornstarch
Heat your frying oil to 350. You’ll want about 5 inches of oil for frying shrimp.
Start by mixing two cups of gluten free flour with 1/2 cup of gluten free cornstarch in a large bowl. Mix well.
Rinse your shrimp, then toss in the large bowl of flour mixture. Shake the shrimp around and stir with your hand to get the shrimp well coated.
In another bowl, whisk 2-3 eggs.
Move the shrimp from the flour mixture, into the egg, once again using your hands to stir around and coat the shrimp.
Move the shrimp from the egg - back into the flour mixture. This last coat will be tough, but using your fingers, pull the shrimp apart and make sure that each shrimp gets coated well. Messy fingers, but it’s worth it!
Fry your shrimp in small batches, about 12 at a time. Fry for 3-5 minutes, until the shrimp turns pink and the batter has crisped.
Once fried, let the shrimp de-grease a bit on a paper towel.
If you’re frying more than 2 batches, preheat your oven to 200 degrees and let your shrimp sit in the oven once fried to stay warm.
And show off your amazing meal on Instagram!