My kids use to love eating fried shrimp. They haven't had it in ages because we couldn't find gluten free, milk free, and egg free fried shrimp.
Of course with all those restrictions you know you have to make it yourself. I have never made homemade fried shrimp before. I searched around the internet until I found one that sounded like me and came up with this one. This tweaked recipe was a hit in our house. I adapted this recipe from the Neely's.
1 cup of dairy free buttermilk ( 1 cup of dairy free milk plus 2 Tbsp of vinegar or lemon juice)
1 Ener-G egg replacer egg made according to package
1 Tbsp of Creole mustard
1 Tbsp hot sauce
1 cup GF All Purpose Flour
1-1/2 tsp baking powder
1 cup finely crushed potato chips
4 tsp paprika
1 tsp cayenne ( 2 tsp if you want it to be more spicy)
1 tsp garlic powder
1 tsp onion powder
1-1/2 pounds of shrimp, peeled and deveined
Salt to taste
Preheat your deep fryer to 375˚ F.
Whisk together your Ener-G egg, dairy free buttermilk, mustard, and hot sauce in a shallow dish.
Blend together all the flour ingredients.
Dredge shrimp in eggless wash, batter, eggless wash, and batter. Let sit a few minutes before frying to let the batter firm up. Add shrimp in small batches to the fryer ( don't crowd the basket) and cook for about 3 minutes a batch.
Drain on a paper towel, then serve.
Creole Mustard - I didn't have any on hand and used my homemade mustard instead. I did looked up a substitute for creole mustard-- mix yellow mustard mixed with GF Worchestire sauce and hot sauce.
Crushed Potato Chips - I used my blender to make these as fine as I could. These replaced the corn meal in the original recipe.
Spicy Remoulade Sauce - this sauce was listed with the original fried shrimp recipe. Click the Neely's link above to check out the sauce recipe. I didn't use it but it looked good. It could easily be converted to an allergy free recipe. The biggest ingredient is the mayonnaise, so if you can have that or an alternative, you should be good to go.