1TbspKit’s Salt-Free Creole Seasoninglink in description above
1/2tspsea salt
Fried Shrimp
1lb900g shrimp, peeled except tails
1/4cupblanched almond flour
1/4cuparrowroot powder
2tspOld Bay seasoning
1tspgarlic powder
1tspsea salt
2eggs
1/2cupavocado or coconut oil
Instructions
Cajun Dipping Sauce
Place egg yolks, hot sauce, lemon juice, and mustard in the bowl of a food processor. Blend together.
Drizzle in olive oil very slowly while the food processor is running. Stop to scrape down the sides and bottom as needed. An emulsion should form and it will become a thick sauce.
Once all of the oil has been added, add in creole seasoning and salt and blend until evenly combined.
Transfer to a serving bowl.
Fried Shrimp
Dry shrimp completely with paper towels.
In a shallow bowl, mix together almond flour, arrowroot powder, Old Bay, garlic powder, and salt.
In another shallow bowl, whisk the eggs.
In a large cast iron skillet, heat oil over medium-high heat.
Once the oil is hot, begin dipping the shrimp, one by one, into the egg mixture and then dredging in the flour mixture and placing into the skillet. Make sure to shake off the excess egg before dredging in flour and shake off excess flour before frying.
Fry shrimp for about 2 minutes per side then remove to a cooling rack lined with paper towels to drain the excess oil and allow them to get crispy. I like to work with the shrimp one by one, so I don’t have more than 2 or 3 shrimp in the pan at a time. This makes the whole process easier and prevents the oil temperature from dropping.