Inspired by a recipe I discovered in a magazine years ago, this gluten-free adaptation was created for The Inner Table with a few nourishing upgrades and ingredient swaps. Tapioca flour creates a light, crisp coating without gluten, while shrimp provides lean protein and key minerals for immune support. Roasted garlic, parsley, scallions, and extra virgin olive oil layer in anti-inflammatory compounds and vibrant flavor, making this dish deeply satisfying yet simple.
TIME20m
SERVES4 People
INGREDIENTS
- 8 cloves garlic, roasted
- 16-20 jumbo shrimp, peeled and deveined
- 1 lemon, for cleaning shrimp
- 1 teaspoon salt, for cleaning shrimp
- 1 bunch scallions, trimmed and cut into 1" pieces
- 1 cup flat leaf parsley, leafs and stems, gently chopped
- 1/2 cup tapioca flour
- 4 tablespoons ground black pepper
- 1 1/2 teaspoons salt
- 3 tablespoons extra virgin olive oil, for pan frying
SHOPPING LIST
- 8 cloves garlic
- 16-20 jumbo shrimp
- 1 lemon
- salt
- 1 bunch scallions
- 1 bunch flat leaf parsley
- 1 bag tapioca flour
- ground black pepper
- 1 bottle extra virgin olive oil
EQUIPMENT
- Large sauté pan
STEP 1
Place 8 unpeeled garlic cloves on a parchment-lined baking sheet and roast at 350°F for about 30 minutes, or until soft and lightly golden. Let cool slightly, then squeeze the roasted garlic from the skins.
STEP 2
Peel and devein the shrimp, then place in a bowl with cold water, lemon juice, and salt. Let sit for 3 minutes. Rinse the shrimp under cold water, then transfer to a paper towel-lined plate or cutting board and pat dry thoroughly before using.
STEP 3
Prep the scallion and the parsley and set aside in a small bowl adjacent to the stove. When the garlic is done, peel and rough chop then add to this bowl.
STEP 4
In a medium bowl, combine the tapioca flour, salt, and pepper and mix well. Add the cleaned and dried shrimp and toss until evenly coated.
STEP 5
To pan fry, in a large sauté pan heat oil on medium high. Once heated, add the shrimp and cook until lightly golden (about 2-3 minutes). Then add the scallion, parsley and roasted garlic, tossing until shrimp is cooked through. About 5 minutes. Add salt to taste. Serve warm.
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