Healthy Popcorn Shrimp
The goal of this recipe was to use my healthy frying technique to make a fast and easy version of popcorn shrimp. So, we use good-for-ya coconut oil and replace the wheat flour with your choice of almond flour or brown rice flour. Just choose whichever best fits your dietary preferences.
1 or 2 bags of frozen, pre-cooked shrimp, large, tail-on
Almond or brown rice flour (or a blend)
Cajun seasoning blend or Old Bay seasoning blend
Take the frozen shrimp out of the bag and run cold water over them to partially thaw. Remove tails. You’ll want them still a little frozen as they hit the pan. This will keep the already-cooked shrimp from getting overcooked and rubbery.
On a plate, pour out a little of your non-wheat flour and mix it with seasoning to taste.
Dredge the shrimp: dip shrimp in egg white and let the excess drop off. Then coat shrimp in flour/seasoning blend.
In a large pan, heat a tablespoon or two of coconut oil over medium heat.
Place shrimp into pan. Do not crowd them.
When the bottom coating begins to brown, carefully flip the shrimp.
When both sides are golden brown, move from pan to paper towel-lined plate to absorb any excess oil. Then eat 'em up.