Popcorn Shrimp

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

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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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Low-FODMAP

Soy Free

Recipe PDF

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.

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 Diet

Used with permission from

SCD Recipe