Food & Cooking Recipes Appetizers Crunchy Shrimp Fritters Martha uses rice flour for the batter so these crispy snacks are gluten-free. Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Servings: 4 to 6 Jump to recipe For a gluten-free twist on popcorn shrimp, give these crunchy shrimp fritters a try. To make them, you’ll first poach shell-on shrimp in an easy lemon water, which infuses them with a subtle tanginess. You’ll then peel and chop them before stirring them into an easy batter made with rice flour and seltzer water (both of which help the coating cook up light and crispy). A quick fry in hot oil turns them crunchy, golden, and ready to be dipped in homemade tartar sauce. The rice flour not only makes these super crunchy and poppable but also naturally gluten-free. Credit: Johnny Miller Defrosting Frozen Shrimp Most shrimp you'll find at the grocery store is either sold frozen or has recently been thawed—that's because seafood is typically frozen at sea (FAS) to preserve freshness and quality. You can thaw frozen shrimp in one of two ways: Thaw them overnight in the refrigerator, either in a bag or bowl. This will result in the best texture, but it does take some time.Transfer them to a bowl of cold water and let sit until thawed, 10 to 20 minutes. Pat them throughly dry before using. Deveining Shrimp If desired, you can devein shrimp (removing it's intestinal tract) before proceeding with this recipe: Without removing the shell, use kitchen shears to cut along the back side of each shrimp, stopping when you reach the tail. Use a paring knife to pull out the vein and discard. (Loosening the shell like this will also make peeling super easy later on.) Directions Prepare the boiling lemon water: Grate 1 teaspoon zest from lemon, then cut in half. Place both halves and 4 cups water in a saucepan; bring to a boil and add 1 tablespoon salt. Boil shrimp: Add shrimp; return to a boil, then reduce heat and simmer until just cooked through, about 1 minute. Drain; let cool 15 minutes. Peel and dice shrimp: Peel shrimp and cut into a 1/4-inch dice (about 1 1/2 cups). Heat oil for frying: Heat 1 1/2 inches oil in a medium heavy-bottomed pot over medium until a deep-fry thermometer reads 350°F. To tell if your oil is hot enough for frying without a deep-fry or instant-read thermometer handy, dip the handle end of a wooden spoon into the oil. If bubbles form around the end, the oil is hot enough to add the shrimp. Batter shrimp: Whisk together flour, baking powder, sugar, 1 teaspoon salt, and lemon zest. Whisk seltzer and egg into dry ingredients. (Batter should have the consistency of thick honey. If too thick, add more seltzer; if too thin, add 1 tablespoon rice flour.) Stir in shrimp. Fry shrimp fritters: Working in batches, and using 2 tablespoons (one to scoop, one to scrape), drop batter in oil. Fry, turning occasionally, until cooked through and golden brown, 3 to 4 minutes, adjusting heat as needed to keep oil between 340° and 350°. Transfer to a paper-towel-lined baking sheet; sprinkle with salt. Test-fry one fritter first: It should sink to the bottom and spread out a bit. If it breaks into little pieces, add more rice flour to the batter, a tablespoon at a time. Serve: Serve immediately with tartar sauce and lemon wedges and zest. Storage and Reheating Our shrimp fritters are best served hot from the oil, but if you have leftovers, you can refrigerate them in an airtight container for 2 to 3 days. Reheat them in an air-fryer or oven at 400 degrees Fahrenheit until heated through and re-crisped. Sauces to Serve With Crunchy Shrimp Fritters: While tartar sauce is a natural (and delicious) pairing for the crispy golden bites, you don't have to stop there. They'd also be delicious with any of these sauces: Classic Cocktail Sauce Spicy Cocktail Sauce Lemon Aioli Spicy-Sweet Chili Sauce Garlic-Vinegar Mayonnaise More Fritter Recipes to Try: Zucchini-Scallion Fritters Banana Fritters Chickpea Fritters Apple Fritters Carrot, Zucchini, and Leek Fritters Dandelion Fritters