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Gluten free fried shrimp on a plate with a ramekin of ranch sitting on the side of the plate.

Gluten Free Fried Shrimp

Kaleena Martinez
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.
5 from 5 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Dinner
Cuisine American
Servings 4 people

Ingredients
  

  • 1 pound shrimp (peeled and deveined)
  • ⅓ cup gluten free flour
  • 1 egg
  • 2 tablespoons dairy free milk
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ 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

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.
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.

Nutrition

Calories: 147kcalCarbohydrates: 8gProtein: 25gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 223mgSodium: 296mgPotassium: 321mgFiber: 1gSugar: 0.4gVitamin A: 70IUVitamin C: 0.4mgCalcium: 86mgIron: 1mg

*nutrition information is an approximate

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