I think I have finally mastered deep frying with almond flour! Almond flour is persnickety when used for frying, but by jove…I think I got it!! See the recipe below for some key tips for frying with almond flour.
Ingredients
2 lb. shrimp, peeled and deveined
Coconut flour, start with 1 cup and add more if needed
Eggs, start with 5 and use more if needed, slightly beaten
Almond flour, start with 2 cups and add more as needed
1 tsp. cayenne pepper
2 Tbsp. season salt
Oil for frying
1 bottle buffalo wing sauce, mild, medium or hot
Instructions
Soak the shrimp in milk for 20-30 minutes to neutralize any fishy odor or taste. Rinse and drain well. Pat the shrimp dry with a paper towel.
When the shrimp is soaked and drained, heat the oil for frying. Test the heat on the oil to make sure it is ready for frying by adding a small amount of almond flour to the oil. If it sizzles, the oil is hot enough for frying.
To bread the shrimp, set up an assembly line to coat them. Pie pans are perfect for breading. In the first pan, place some coconut flour; then, in the second pan, place some slightly beaten egg; and finally, in the third pan, place some of the almond flour mixture. Add the cayenne and seasoned salt to the almond flour and mix until combined.
Place a handful of shrimp in the coconut flour and make sure it is well-dusted. Proceed down the assembly line until the shrimp by dipping the shrimp in the egg and then the almond flour until all in a batch are coated. Work in batches or 8-10 shrimp at a time.
Fry the shrimp in small batches of about 8-10. Place a small batch of shrimp in the oil to fry. Use tongs to drop the shrimp into the oil gently. The key to frying anything with almond flour is not to touch it once it is in the oil. RESIST, RESIST, RESIST touching it! Allow frying for 2-3 minutes until golden brown on one side. The struggle to touch it before you flip it is real! Don’t do it! When the shrimp are golden on one side, you can flip them to the other side USING A SKEWER!! DO NOT USE TONGS! A skewer can turn them without damaging the delicate almond flour coating. If the shrimp wants to flip back to the already fried side, use the skewer to flip it back. Fry for another couple of minutes until golden.
Remove the shrimp with a slotted spoon to a baking sheet lined with paper towels and a wire rack if you have one. Keep warm in a 250-degree oven. Continue frying the remaining shrimp.
My family has individual heat preferences, so each person places a serving of shrimp in a bowl and adds the buffalo sauce with the heat they prefer. A little buffalo sauce goes a long way, but I like a little more sauce than others. Toss the shrimp with the buffalo wing sauce until they are well-coated.
These are so good! Serve with ranch dressing and celery sticks.
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