Total Time
Prep 10 mins
Cook 5 mins

Very different and very easy and elegant too! Not to mention yummy!! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Australia

Ingredients Nutrition

  • 12 cup ground almonds (pulse almonds in food processor until coarsely ground)
  • 3 tablespoons flour
  • 1 teaspoon minced fresh parsley or 12 teaspoon dried parsley
  • 12 teaspoon seafood seasoning (such as Old Bay)
  • 14 teaspoon salt
  • 14 teaspoon black pepper
  • 1 lb shrimp, shells, tails and veins removed
  • 1 egg white
  • 2 tablespoons corn oil, divided use
  • 1 lemon, cut into wedges (optional)


  1. Stir together almonds, flour, parsley, seafood seasoning, salt and pepper.
  2. Dip each shrimp into egg white, then into almond mixture; lay on baking sheet or platter until ready to cook.
  3. Preheat 1 tablespoon oil in large skillet over medium heat; cook shrimp in skillet in batches, cooking 3 to 4 minutes until golden.
  4. Use remaining oil as necessary.
  5. Serve immediately, accompanied by lemon wedges, if desired.
Most Helpful

I substituted almond flour for the crushed almonds and coconut flour for the regular flour. I also used a regular large egg instead of the egg white. It came out a little bit on the Caribbean side which is what I was looking for. I served these with a side of broccoli in butter and lemon sauce with real bacon pieces. Turned out lovely. My husband even enjoyed it and he hates shrimp! Thanks for the idea!!

rroberts August 17, 2010

These got a really nice crunch from the almonds. I didn't have enough almond/flour and egg white to coat all of my shrimp so I just pan fried the extras. This would go really well with a marmalade dipping sauce. I served it with Mexican rice and beans and it was a nice combination as well. Thank you Kiwi -You picked a winner!

cookiedog February 11, 2007