This gluten free fried shrimp recipe delivers all the crunch and flavor you love about regular fried shrimp but without any gluten. These shrimp are coated in a perfectly seasoned, gluten-free batter that fries up light and crispy.
Let's talk about these fried shrimp. I love these gluten free fried shrimp because they are easy to make and delicious to eat! The secret lies in the gluten-free batter, which is made from gluten free flour, egg, and seasonings that enhance the shrimp's natural sweetness while delivering a satisfying crunch. The result is shrimp that's every bit as delicious as the traditional version but without the gluten. They're sure to become a favorite at your table, whether you're serving them as an appetizer, snack, or main course.
Shrimp is such a staple in my house. If I'm not making this fried shrimp then it's either coconut shrimp, popcorn shrimp, or bang bang shrimp salad. I love cooking with shrimp because it cooks quickly and is so high in protein.
Come along as I show you how to make these crispy golden shrimp.
Ingredients
Substitutions
Gluten free flour- I use Bob's Red Mill 1-1 baking flour but any all purpose gluten free flour will work.
Milk- I use unsweetened almond milk but you can use regular milk, coconut milk, or oat milk.
Smoked paprika- You can use regular paprika.
Step by step
- Whisk the egg in a large mixing bowl.
- Add the flour to the egg and whisk together. This should be a thick paste.
- Whisk in the milk and the seasonings. If the batter is still thick you can add another tablespoon of milk. It should be the consistency of pancake batter.
- Add the shrimp to the bowl and stir to coat all the shrimp in the batter.
- Add enough cooking oil to coat the bottom of a large skillet and heat to medium heat. Place the shrimp in an even layer trying not to overcrowd them. The batter will stick together if the shrimp are overcrowded.
- Cook for 4 minutes then using tongs flip the shrimp and cook for another 4 minutes or until the batter is golden brown.
Tips
- An easy way to get the smell out of your shrimp is to place your peeled and deveined shrimp in a bowl, sprinkle a teaspoon of salt over your shrimp, and stir for one minute. Then rinse your shrimp in a colander under cold water, place it back in the bowl, and repeat that twice.
- Don't overcrowd your shrimp in your pan it will cause the batter to stick together and make it fall off when you flip the shrimp. Use a large pan and give them a little space between each shrimp.
Storing and reheating
Store any leftover shrimp in an airtight container in the refrigerator for up to 4 days.
The best way to reheat these shrimp to keep them crispy is to heat them in the oven at 350 degrees for 10 minutes. Or in the air fryer at 400 degrees for 3-4 minutes.
If you make this recipe, I'd love to hear what you think! Leave a star rating or drop a comment below. Your feedback means so much to me! And if you snap a photo, tag me on Instagram at @kaleenas.kitchen so I can see your version!
Recipe
Gluten Free Fried Shrimp
Ingredients
- 1 pound shrimp (peeled and deveined)
- โ cup gluten free flour
- 1 egg
- 2 tablespoons dairy free milk
- ยฝ teaspoon garlic powder
- ยผ teaspoon paprika
- ยผ teaspoon salt
- ยผ teaspoon pepper
- avocado oil or olive oil
Instructions
- Whisk the egg in a large mixing bowl.
- Add the flour to the egg and whisk together. This should be a thick paste.
- Whisk in the milk and the seasonings. If the batter is still thick you can add another tablespoon of milk. It should be the consistency of pancake batter.
- Add the shrimp to the bowl and stir to coat all the shrimp in the batter.
- Add enough cooking oil to coat the bottom of a large skillet and heat to medium heat. Place the shrimp in an even layer trying not to overcrowd them. The batter will stick together if the shrimp are overcrowded.
- Cook for 4 minutes then using tongs flip the shrimp and cook for another 4 minutes or until the batter is golden brown.
Notes
- An easy way to get the smell out of your shrimp is to place your peeled and deveined shrimp in aย bowl, sprinkle a teaspoon of salt over your shrimp, and stir for one minute. Then rinse your shrimp in a colander under cold water, place it back in theย bowl, and repeat that twice.
- Don't overcrowd your shrimp in your pan it will cause the batter to stick together and make it fall off when you flip the shrimp. Use a large pan and give them a little space between each shrimp.
Nutrition
*nutrition information is an approximate
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Hi, I'm Kaleena!
I'm a 30-something wife and dog mom who shares mostly gluten-free, dairy-free, Whole30, and Paleo-friendly recipes. Since doing my first Whole30 in 2017, I have completely changed my way of cooking. I love to create recipes made from real, flavorful ingredients that the whole family will love!
Alondra says
How much milk?
Kaleena Martinez says
2 tablespoons. If it is still pretty thick you can add another tablespoon to thin it out.
Cara says
This batter fires up nice, but I found it too soft. I added more salt and some corn starch and it instantly made the batter cruncher! The flavors are spot on, and it cooks the shrimp perfectly without using a deep fat fryer. This recipe will become a kitchen staple
Kayla says
Really good and the more flour-y it is the crunchy and patting dry definitely holds the batter more 10/10
Donna says
This was perfect for my interests. Some people might like more seasoning, but it was perfect for me and great for shrimp tacos where I wanted something different than our usual grilled or coconut shrimp. I started with the 2 T of almond milk as written, and thought it needed a little more and added 1-1/2 tsp more. But, the little bit thicker would have been better. I think it might have clung to the shrimp a little better, after all. Next time I might toss the shrimp in a little plain GF flour first to dry them off a bit for better sticking. I loved that they could be tossed in the batter all at once, unlike my favorite coconut shrimp recipe where I have to do them a few at a time. Maybe I'll try throwing a little finely shredded coconut into this batter. I cooked them in avocado oil in my usual non-stick pan. The only thing I would say is to fry them until they are a little browned or they won't be very crispy. Next time I might fry them in my shiny All-Clad pan, which will help make them more crispy, too. My non-stick pan doesn't always make things very crispy unless I add more oil. These shrimps provided a good foundation without interfering with the taste of toppings. It was fast and very easy, and everything (toppings and shrimp) blended together beautifully. Thank you for this!
Renee says
Super easy and delicious! This would work for pork, chicken and vegetables too!