Fried Shrimp with Soy Chili Apricot Dipping Sauce

Fried Shrimp with Soy Chili Apricot Sauce

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After I dropped that bomb on you yesterday (if you don’t know what I am talking about, you should probably read this) I figured that it is only right that I start walking that delicious allergy free talk!!

Fried Shrimp with Soy Chili Apricot Dipping Sauce

And if this doesn’t do it for you (unless of course you are shellfish allergic, in which case I am sorry) than I am not sure what to say. This is so freaking good.

Fried Shrimp with Soy Chili Apricot Dipping Sauce

I made this “for the kids” last week and then proceeded to tag team the pile with Pete and we barely left anything for them at all. It was sick and disturbing how we scarfed this down. I think it was the light and super crispy batter that comes from combining rice flour (which is super fine in texture) and bubbly pale ale (gluten free of course!)

Fried Shrimp with Soy Chili Apricot Dipping Sauce

And then you have the Soy Chili Apricot Sauce which is so tangy and sweet and sour that I couldn’t stop dipping. It was basically a free for all that ended well for me. And as discussed the last time I deep fried- DON”T be intimidated!! You are actually absorbing much less oil then when you pan cook something in oil and it is so much better!! Plus if you just get a thermometer, then it is really very easy. I just dump the cooled oil in my yard waste when I am done- no biggie. TRY IT!!!

To make these Fried Shrimp with Spy Chili Apricot Sauce, this is what you do:

In a medium bowl, whisk together 1 ½ cups rice flour, onion powder, cayenne pepper and kosher salt. Pour in the gluten free beer and mix until you have a smooth pasty batter. If it feels a little runny, then slowly add a little rice flour at a time until thickened up. Refrigerate for at least 30 minutes.

Fried Shrimp with Soy Chili Apricot Dipping Sauce

Meanwhile, skewer each of the shrimp tails so that the body is straight and then set aside with the onion rings. (see picture)

Fried Shrimp with Soy Chili Apricot Dipping Sauce

In a small pan, heat the rice wine, apricot jam, chili garlic sauce and gluten free soy sauce (or coconut amino acids if you are allergic to soy) over medium heat.

Fried Shrimp with Soy Chili Apricot Dipping Sauce

Whisk until smooth and let simmer for 2-3 minutes until thickened. Pour into a small bowl and set aside.

Fried Shrimp with Soy Chili Apricot Dipping Sauce

Heat the oil to 375 in a large heavy pot fitted with a thermometer.
Remove the batter from the fridge and whisk so that it is smooth again (it may have started to separate).

Dip the onion rings into the batter and fry, about 4-5 at a time, stirring constantly. Fry until golden brown and crispy- about 2 minutes. Drain briefly, sprinkle with kosher salt and put on a warm serving platter.

Fried Shrimp with Soy Chili Apricot Dipping Sauce

When you have fried a few batches of the onion rings, go for the shrimp, frying them 3 at a time, until just cooked through and crispy on the outside, about 3 minutes. Drain briefly, sprinkle with kosher salt and put on a warm serving platter.

Fried Shrimp with Soy Chili Apricot Dipping Sauce

Serve hot with dipping sauce.

 

Recipe: Fried Shrimp with Soy Chili Apricot Sauce

Ingredients

  • 1 ½-1 3/4 cup sweet rice flour
  • 2 teaspoons onion powder
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • 12 ounces gluten free beer
  • ½ yellow onion, cut into rings
  • 1 pound shrimp (about 18-20), peeled and deveined (with tails on)
  • 18-20 4 inch skewers
  • canola oil for frying
  • Soy Chili Apricot Sauce
  • 2 tablespooons rice wine vinegar
  • 2 tablespoons apricot jam
  • 2 teaspoons chili garlic sauce
  • 2 teaspoons gluten free soy sauce OR Coconut Amino Acids (which are soy/gluten free)

Instructions

  1. In a medium bowl, whisk together 1 ½ cups rice flour, onion powder, cayenne pepper and kosher salt. Pour in the gluten free beer and mix until you have a smooth pasty batter. If it feels a little runny, then slowly add a little rice flour at a time until thickened up. Refrigerate for at least 30 minutes.
  2. Meanwhile, skewer each of the shrimp tails so that the body is straight and then set aside with the onion rings.
  3. In a small pan, heat the rice wine, apricot jam, chili garlic sauce and gluten free soy sauce (or coconut amino acids if you are allergic to soy) over medium heat.
  4. Whisk until smooth and let simmer for 2-3 minutes until thickened. Pour into a small bowl and set aside.
  5. Heat the oil to 375 in a large heavy pot fitted with a thermometer.
  6. Remove the batter from the fridge and whisk so that it is smooth again (it may have started to separate).
  7. Dip the onion rings into the batter and fry, about 4-5 at a time, stirring constantly. Fry until golden brown and crispy- about 2 minutes. Drain briefly, sprinkle with kosher salt and put on a warm serving platter.
  8. When you have fried a few batches of the onion rings, go for the shrimp, frying them 3 at a time, until just cooked through and crispy on the outside, about 3 minutes. Drain briefly, sprinkle with kosher salt and put on a warm serving platter.
  9. Serve hot with dipping sauce.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

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19 Comments

  1. I know for sure I want that sauce on everything! pinned

  2. Jenny Flake says:

    Heather!! This is so beyond fabulous! Looks amazing :) xo

  3. Vicki B says:

    The crispy batter looks incredible! Would this work on vegetables for a tempura type thing? Love tempura. I forget to tell you yesterday how both my daughter and daughter in law constantly have to adjust menus and restaurants for gluten and dairy free guests. I’m steering both here.

    • It started out as tempura Vicki- but the sauce I made took it on a different path. But yes- it is great on veggies! Did you see those shrimp are on a bed of onion rings, and I have every intention of frying asparagus and green beans in this as well (one of Pia’s favorites!) Are they I’m the restaurant business Vicki? I don’t think I knew that! I was just in Las Vegas, and they ask if anyone has an allergy at every place you go down there. They also bring the chef out if you say you have a food allergy at any of the Wynn/Encore Casinos. Well, the chef was out at every other table the entire time. Pretty astounding.

  4. Ashley says:

    I have to tell you that your post yesterday inspired me to have my son allergy tested. He doesn’t display the obvious symptoms (acute reactions), but has underlying issues that food allergies may explain. Thank you for your honest and open post. Oh and these shrimp look delicious!!!

    • Ashley- that brings tears to my eyes. I really hope that I can help in any small way to your son and your family feeling healthy and happy :)

  5. Maria says:

    Perfect for summer parties!

  6. Maureen says:

    I can’t wait to make this, it looks fabulous! Have you considered writing a gluten free cookbook?
    Maureen

    • haha Maureen! I am actually starting that process now- but as you know, publishing is a loooong road. But I will let you all know if it becomes official!

  7. naomi says:

    LOve the sauce! Apricot jam is Matt’s trick to balancing heat too and I LOVE IT!!!!!

  8. Please share these with me for lunch!!! LOVE

  9. This reminds me of something I’ve had in Taiwan! It looks really good, girl! The sauce would be slathered all over the shrimp for me!

  10. Mary Frances says:

    Beautifully prepared and perfectly photographed!

  11. These shrimp look killer, love the sauce too!

  12. Tieghan says:

    This will easily become my new favorite meal. Love sauce!

  13. That is some really tasty looking shrimp!