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Crispy gluten free popcorn shrimp on a plate with a small bowl of ketchup on the side.

Gluten Free Popcorn Shrimp

Kaleena Martinez
This crispy gluten-free popcorn shrimp is a fun twist on a classic favorite. These bite-sized treats offer all the flavor and crunch you love without worrying about gluten.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine American
Servings 2 people

EQUIPMENT NEEDED

  • large skillet
  • Large mixing bowl

Ingredients
  

  • 1 pound Shrimp (peeled and tails off)
  • 1 Egg
  • ¼ cup Gluten free flour I use Bob's Red Mill 1-1 flour
  • 2 tablespoons Tapioca flour
  • 1 tablespoon Avocado oil
  • 1 teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • ½ teaspoon Pepper
  • ¼ teaspoon Smoked paprika
  • ¼ teaspoon Chili powder
  • ¼ teaspoon Salt

Instructions
 

  • Wash and clean your raw shrimp.
  • Whisk the egg in a medium-sized mixing bowl.
  • Cut the shrimp in half, making bite-sized pieces, then add them to the mixing bowl with the egg. Make sure all the shrimp pieces are coated in the egg.
  • Add the flour, tapioca flour, sea salt, black pepper, garlic powder, onion powder, smoked paprika, and chili powder to a large zip-top bag and mix it together.
  • Using a slotted spoon, tongs, or a fork move the shrimp from the egg mixture to the zip-top bag with the flour mixture. Make sure to shake off any excess egg before adding it to the flour mixture.
  • Close the zip-top bag and shake the shrimp around in the flour mixture to coat all the shrimp pieces.
  • Heat the avocado oil in a large skillet over medium heat.
  • Using tongs, shake off any excess flour, place the shrimp into the pan in a single layer, and cook for 4-5 minutes a side. I find using tongs to turn the pieces over is the easiest. You may need to do this in batches if you don't have a large enough skillet.
  • Once the shrimp is golden brown and crispy on both sides, remove them from the pan and place them on a paper towel-lined plate to cool for a minute or two before serving. Serve with your favorite dipping sauce or side dish.

Notes

Substitutions
Gluten-free flour- I use Bob's Red Mill 1-1 Gluten Free Flour but any gluten-free all-purpose flour will work. I have tested this recipe using almond flour and it works great! You can also use gluten-free bread crumbs, gluten-free panko, cornmeal, coconut flour, or cassava flour.
Tapioca flour- You can use arrowroot flour instead.
Smoked paprika- If you don't have smoked paprika, you can use regular paprika.
Avocado oil- You can use olive oil or coconut oil.
Frequently asked questions
What is popcorn shrimp made of?
Popcorn shrimp is typically made from small, bite-sized pieces of shrimp that are breaded and then fried until golden brown and crispy.
What is the difference between popcorn shrimp and fried shrimp?
The main difference between popcorn shrimp and fried shrimp is their size. Popcorn shrimp are much smaller than traditional fried shrimp. They are bite-sized pieces of shrimp that resemble popcorn kernels which is how they get their name. Fried shrimp are larger shrimp that are breaded and fried.
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.
    • This recipe is easy to make with any seasonings you like. You can make this with cajun seasoning, old bay seasoning, spicy Mexican seasonings, or Italian seasoning and dip them with marinara sauce.
Storing and reheating
You can store any leftover shrimp in an airtight container for up to 3 days.
The best way to reheat your leftover shrimp is to place them on a parchment paper-lined baking sheet and bake at 350 degrees for 10 minutes or until warm. You can also turn the oven to broil and broil them for the last few minutes to get them crispy. Just be sure to watch them so they don't burn.

Nutrition

Calories: 389kcalCarbohydrates: 24gProtein: 51gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 447mgSodium: 597mgPotassium: 671mgFiber: 3gSugar: 1gVitamin A: 319IUVitamin C: 0.1mgCalcium: 178mgIron: 3mg

*nutrition information is an approximate

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