Recipe
- 1 pound shrimp, peeled and deveined
- 1 cup cassava flour
- ¼ cup tapioca flour
- 1 teaspoon sea salt
- ¼ teaspoon cayenne pepper
- 1 egg
- avacodo oil for frying
In a large bowl, combine flours, salt and pepper. Set aside.
Whisk egg in a medium bowl. Pat shrimp dry. Add shrimp to beaten egg, toss to coat. Remove shrimp from egg and add to flour mixture, toss well. Remove shrimp, shaking off excess, place on a baking sheet.
Add ¼-inch of oil to large skillet, heat to medium-high. In batches, add shrimp to skillet and cook for 1 to 2 minutes per side. Remove shrimp from skillet with slotted spoon to paper towel lined dish. Cover to keep warm until serving. Repeat with next batch of shrimp, adding additional oil if necessary.
Contributed by Vanda Lewis
DID YOU KNOW?
Our estuaries are very important habitats for white shrimp and other shrimp species, as they serve as nursery habitat, and their survival depends on healthy estuarine environments.
Erika Young, Coastal and Marine Education Specialist
