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
- 118.29 ml ground almonds (pulse almonds in food processor until coarsely ground)
- 44.37 ml flour
- 4.92 ml minced fresh parsley or 2.46 ml dried parsley
- 2.46 ml seafood seasoning (such as Old Bay)
- 1.23 ml salt
- 1.23 ml black pepper
- 453.59 g shrimp, shells, tails and veins removed
- 1 egg white
- 29.58 ml corn oil, divided use
- 1 lemon, cut into wedges (optional)
- Stir together almonds, flour, parsley, seafood seasoning, salt and pepper.
- Dip each shrimp into egg white, then into almond mixture; lay on baking sheet or platter until ready to cook.
- Preheat 1 tablespoon oil in large skillet over medium heat; cook shrimp in skillet in batches, cooking 3 to 4 minutes until golden.
- Use remaining oil as necessary.
- Serve immediately, accompanied by lemon wedges, if desired.
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!!
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!