Shrimp are almost purely protein and an awesome source of iron, which makes them a great thing to add to your diet. They’re also cheap, readily available and can be thawed from frozen in minutes, so you can whip up a really quick meal if you keep them on hand. This recipe turns shrimp into lightly battered crispy nuggets with just a little arrowroot starch. Pairing them with this tangy, egg-free “mayo” means this dish has the perfect balance of protein and healthy fats.
- 2 tbsp (20 g) chopped preserved lemons
- ½ cup (120 ml) Eggless “Mayo” (see recipe below)
- 1 tbsp (1 g) chopped fresh chives
- ¼ cup (30 g) arrowroot starch
- 1 tsp (4 g) garlic powder
- ½ tsp salt
- 1 lb (454 g) extra-large shrimp, peeled, deveined and tail-on
- Coconut or avocado oil for frying
- MIX: Cut the preserved lemons in half and scoop out any of the flesh: Only chop and use the preserved lemon rind. In a bowl, mix the “mayo,” preserved lemon rind and chives. Stir to combine, add salt to taste, and refrigerate while you fry the shrimp.
- FRY: Mix together the arrowroot starch, garlic powder and salt in a high-sided bowl. Rinse the shrimp and pat dry to remove excess moisture. Dredge the shrimp in the starch mixture to lightly coat. Pour enough oil into a skillet to almost cover the shrimp. Heat the oil to 300°F (150°C) so that it will sizzle but not spit when you add the shrimp. Working in batches, as needed (see Note below), shake the excess starch off the shrimp and fry until lightly browned, about 2 minutes per side. The cooked shrimp should look like they are coated in a lightly golden tempura batter. Transfer cooked shrimp to a paper towel-lined plate and repeat the cooking step until all the shrimp are done.
- WHIP: Remove the “mayo” from the refrigerator and use a flat spatula to whip it together and soften it to a soft, smooth consistency—it will have hardened a little while chilled. Serve the crispy shrimp with the “mayo” and eat while they are piping hot!
- Note: Use a skillet large enough that you will be able to fry the shrimp in 1–3 batches. After a few batches, the oil will begin to discolor because of the starch, which will make your crispy shrimp look over-browned. You can substitute tapioca starch for the arrowroot starch, but the finished shrimp will not be as crispy.
Recipe courtesy of ycmedia and Rachael Bryant of Meatified. Full Permission has been granted to use this recipe for this review.