Gluten-free Easy Popcorn Shrimp
I realized that I haven't eaten popcorn shrimp since before I was diagnosed (and even then I'm not sure if I ate it at all)! I was diagnosed when I was in first grade, so who knows what I actually ate at that age. This recipe was a little messy to make, but the end result was so delicious and satisfied my craving for junk food. Quarantine has caused me to try to think out of the box in terms of recipes to ensure that I'm not eating the same meal over and over again while expanding my horizons on different cooking techniques.
1 tablespoon cajun seasoning
1 cup gluten-free flour (I used King Arthur's)
1/2 tablespoon garlic powder
1 teaspoon pepper
1 1/2 teaspoon salt (this can be edited based on your preferences)
1 lb frozen cooked shrimp
Canola oil for frying
Mix together the flour, cajun seasoning, garlic powder, salt and pepper in a bowl.
In another bowl, beat 2 eggs.
Put the frozen shrimp under running cold water until it thaws properly and then remove the tails (fair warning your hands might get super cold doing this, so make sure you have a towel nearby to dry them now and then).
Pat the shrimp dry and them to a separate bowl.
Add a little over a 1/4 of the flour mixture to evenly coat the shrimp.
Dip the shrimp into the egg bowl and then coat it with another layer of flour by dipping it into the bowl of flour mixture.
Fry the shrimp in canola oil and add parsley for garnish.
Voila! You have a delicious comfort meal :).