125g gluten free breadcrumbs
½ tsp chili powder
3 tsp cumin seed, lightly crushed
sprinkling crushed chilies (optional)
zest and juice 1 lime, plus wedges to serve
about 20 large shrimp, shells off but tails still on
2 tbsp seasoned gluten free flour
1 egg, beaten
vegetable or groundnut oil, for frying
cilantro, roughly chopped
6 tbsp mayonnaise
Mix the gluten free breadcrumbs, chili powder, cumin, crushed chilies, if using, and lime zest with ½ tsp salt and lots of black pepper.
Spread over a plate. Toss the shrimp in the gluten free flour, then dip them into the egg and then into the crumbs.
Shake off excess crumbs. Can be chilled in one layer for up to one day ahead.
When ready to cook, heat a few centimetres of oil in a large, deep frying pan.
The oil is hot enough when a few crumbs tipped into it sizzle and turn brown.
Fry the shrimp in batches for 2 mins, turning halfway, until the crumbs are crisp and golden all over.
Lift them onto kitchen paper to drain (they will keep in a low oven for 15 mins if necessary), then serve on a warm plate, with lime wedges scattered around.
Mix the lime juice and cilantro into the mayonnaise and serve alongside.
Recipe adapted from: Good Food