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Reminiscent of a seaside shack, these Popcorn Shrimp taste like the real thing and are fantastically crunchy and delicious. Enjoy them with our Tartar Sauce (p.359).


1 egg white, beaten until stiff
1 egg
½ tablespoon (7 mL) olive oil
½ teaspoon salt
¼ teaspoon cayenne powder
½ cup (55 g) almond flour
olive oil for frying
1 pound (440 g) shrimp, de-skinned, de-veined and cleaned (about 16-18)


1. Beat the egg white and set aside
2. Mix the whole egg with a whisk in a separate bowl
3. Add in olive oil, salt, cayenne powder, and almond flour to the whole egg bowl
4. Stir together, and then fold in the beaten egg white
5. Set this batter aside
6. Fill a shallow wide pan with olive oil until it’s about ½-to-¾-inch deep
7. Set the burner on medium, and when it is ready, add in a few drops of water to test – if it sizzles it is ready for the shrimp
8. Dredge the shrimp in the prepared batter
9. Gently drop into the hot oil in pan, and allow to fry for 2-3 minutes on either side, or until the battered shrimp is cooked and golden-brown
10. Remove immediately and allow them to cool before eating


3-5 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0