Directions
Step 1
In a small bowl, whisk collectively 2 tablespoons of the salt, the paprika, garlic powder, and cumin and put aside.
Step 2
In a big bowl, whisk collectively the rice flour, tapioca starch, cornstarch, and remaining salt. Utilizing your hand or a picket spoon, steadily stir within the seltzer till the combination resembles pancake batter. Add the shrimp shells and stir to coat.
Step 3
Into a big pot fitted with a deep-fry thermometer, pour the oil to a depth of 1 inch. Flip the warmth to medium-high, and when the temperature reads 350°F, use tongs to select up (remember to let the surplus batter drip off) and thoroughly drop within the shells one by one. Fry till golden brown, 3–5 minutes. Season to style with the salt combination, garnish with scallions, and serve instantly.
