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1/2 lb. peeled + deveined wild caught shrimp, tails removed + cut in half
1 c tapioca starch
Sea salt, pepper + 1/4 t of Flare Free Nashville Hot Spice Blend (recipe below)
Cold pressed avocado oil for frying
~3-4 T Flare Free Nashville Hot Spice Blend (recipe below)
Sugar-free pickles, minced
Flare Free Ranch Dressing to taste (recipe below)
1/2 t minced parsley for garnish
Fill a small pot halfway with avocado oil + bring to 350°F.
Coat shrimp in tapioca starch seasoned with sea salt, black pepper + Hot Chicken Spice Blend.
Fry shrimp until crispy then remove from the pot with a slotted spoon and set on a plate or a sheet tray.
Remove about 1/4 c of the hot avocado oil from the pot and season to taste with Hot Chicken Spice Blend (about 3-4 Tbsp).
Drizzle Popcorn Shrimp with the Hot Chicken Oil + toss to coat. Top with minced pickles, Flare Free Ranch Dressing + parsley then serve!
FLARE FREE NASHVILLE HOT SPICE BLEND:
2 T organic cayenne pepper
¼ t garlic powder
¼ t onion powder
Mix all ingredients for spice blend and store in a mason jar for up to 6 months.
FLARE FREE RANCH DRESSING:
¼ c plain unsweetened soy-free vegan yogurt (such as Cocojune or Culina) ½ c mayo ¼ t onion powder 1 t garlic powder 1 t dried chives ½ t sea salt ¼ c unsweetened plant milk (almond, hemp, oat or pea)
Mix all ingredients for ranch dressing in a bowl then store in the fridge for up to 10 days.
Got 30 seconds? See how it's made in this video.