Blair's Gluten-Free Fried Shrimp

Blair's Gluten-free Fried Shrimp
Servings: 4


Cocktail Sauce
  • 1 cup ketchup
  • 2 tablespoons prepared horseradish
Tartar Sauce
  • 1 cup mayonnaise
  • 1/4 cup pickle relish
  • 2 tablespoons grated onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Fried Shrimp
  • 1 pound (21 to 25 count) shrimp, peeled and deveined
  • 1/3 cup coconut milk
  • 3/4 cup brown rice flour
  • 1/2 cup cornstarch
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne
  • Vegetable oil for frying

Make It

1. In two small bowls, stir together the ingredients for each sauce. You can use less horseradish for a milder cocktail sauce, if you like.

2. Soak the shrimp in the coconut milk for 5 minutes. While theyre soaking, place the brown rice flour, cornstarch, paprika, salt, and cayenne in a gallon- size ziplock bag and shake to mix. Add the wet shrimp to the bag and shake it to coat them.

3. In a large, heavy saucepan, heat 1 1/2 inches of oil over medium-high heat (to 350 degrees if you're using a deep-fry thermometer). Working with a third of the shrimp at a time, fry them until golden brown, 2 to 3 minutes. Use a slotted spoon or wire skimmer to remove the shrimp, then drain them on paper towels in a single layer. Serve with the cocktail and tartar sauces.