Gluten-Free Salt and Pepper Shrimp and Squid (Edit recipe)

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This Spicy Gluten-Free Salt and Pepper Shrimp and Squid is crispy, loaded with flavour and irresistibly delicious. Tender pieces of calamari and shrimp are dredged in a gluten-free coating, fried to perfection and tossed in chiles and garlic. If you love fried calamari or fritto misto, you’re going to fall head over heels for this delicious Cantonese-style dish.

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 4

Ingredients

1/2 lb Raw Shrimp, peeled and deveined (jumbo shrimp, about 8-10 shrimp)
2 pieces Calamari Tube (Raw), (2 tubes)
3 tsp Fly by Jing Mala Spice Mix, plus extra for garnish, substitute salt and pepper or Chinese Five Spice to taste for Paleo
1 Egg, large
1/3 cup Tapioca Starch, + 1 Tbsp
2/3 cup Avocado Oil, + 1 Tbsp
2 Green Onion (Scallion), thinly sliced, white and green parts separated
2 cloves Garlic, finely chopped
1 Red Chili (Fresh Asian-style), thinly sliced
3 tsp Fly By Jing Sichuan Chili Crisp, omit for Paleo
Kosher Salt, to taste
Ground Fresh Black Peppercorns, to taste

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Using a sharp knife, slice the calamari tubes in half lengthwise. Score the inside of the tubes in a crosshatch pattern then slice into bite-sized triangular sections. Rinse well under cold water and pat very dry with paper towel.
In a large bowl, combine the calamari, shrimp, 1.5 teaspoons Mala Spice Mix and egg. Mix well to coat. Add 1 tablespoon tapioca starch and mix well to coat.
In a separate bowl, add 1/3 cup tapioca starch and season with 1.5 teaspoons Mala Spice Mix, or salt and pepper to taste for Paleo. Coat each piece of calamari and shrimp in the tapioca starch, shake of any excess and place on a sheet pan in a single layer.
Add 2/3 cup avocado oil to a wok or sauté pan over medium-high heat until it reaches 350F. Working in batches, cook the calamari and shrimp until golden brown and crispy on both sides, around 90 seconds total for the calamari and 3 minutes total for the shrimp. Using a slotted spoon, transfer the cooked seafood to a sheet pan lined with a cooling rack. Set aside.
Discard the oil and wipe the pan clean with a paper towel. Return the pan to medium-high heat and add 1 tablespoon avocado oil. Heat until the oil is shimmering then add the white parts of the green onion, garlic and sliced chiles. Cook, stirring constantly, until fragrant, around 60 seconds. Return the cooked seafood, add the Sichuan Chili Crisp and toss to coat. Season to taste with salt and pepper and transfer to a serving platter. Garnish with the green parts of the green onion, a dash of Mala Spice Mix and serve immediately.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	473
Fat:	41 g
Carbohydrates:	10 g
Protein:	11 g
Cholesterol:	127 g
Sodium:	571 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.