Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Rice Flour Batter Fried Shrimp




Source of Recipe


Food Network


Recipe Introduction


Very simple and very good. The batter is not at all thick. The shrimp shines through. The original recipe calls for tartar sauce, but we like cocktail sauce.


Recipe Link: https://www.foodnetwork.com/recipes/katie-lee/easy-fried-shrimp-and-tartar-sauce-5361514

List of Ingredients




1 quart vegetable oil, for frying
1/2 cup white rice flour
1/2 cup beer
1 pound peeled and deveined large shrimp, tail-on
Kosher salt and freshly cracked black pepper


Recipe



Heat the oil to 375F in a Dutch oven. Set up a cooling rack over paper towels in a baking sheet.

Whisk the rice flour, beer, 1/2 t. salt and 1/2 t. pepper until smooth. Hold the shrimp by the tails and dip into the batter, coating well.

Drop each shrimp into the oil and cook until golden, turning if needed. This should only take 1-2 minutes. Place the shrimp on the cooling rack to drain and salt well.

Serves 2-3