There’s a seafood restaurant here in town that’s amazing, but a bit expensive. Alan and I used to go, spend a fortune on dinner, and leave stuffed. But recently we’ve been ordering off the appetizer menu: bisque for me, chowder for him, salad, and bang bang shrimp to share. It’s much more affordable, and just the right amount of food.
I am gluten intolerant, and avoid gluten as much as I can. So I decided to try to make the shrimp at home, breaded in coconut flour, not wheat flour. It took a few tries to get it right. First, I used all coconut flour, which was too strongly flavored and too dense. So I added some arrowroot powder to lighten the breading.
Then I stopped double-breading the shrimp, and switched to single-breading. I would toss the raw shrimp into the coconut/arrowroot, then into the egg wash, then back into the coconut/arrowroot. Again, it was too thick, too dense. A lot of fried shrimp recipes are super breaded, but I decided I like a slightly more delicate crust.
Here’s my recipe and technique. I can actually whip this up in about a half-hour after school, which makes a seemingly complicated recipe weeknight-friendly!