Almond Crusted Shrimp

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Makes 4 servings

  • 1/2 cup ground almonds
  • 3 tablespoons all-purpose flour
  • 1 teaspoons minced fresh parsley, or 1/2 teaspoon dried
  • 1/2 teaspoon seafood seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound (61- to 70-count) shrimp, with tails and veins removed
  • 1 egg white
  • 2 tablespoons almond or corn oil, divided
  • 1 lemon, cut into wedges
  1. Stir together almonds, flour, parsley, seafood seasoning, salt and pepper.
  2. Dip each shrimp in egg white, then in almond mixture; lay on a baking sheet or platter until ready to cook. Heat 1 tablespoon oil in a large skillet; grill shrimp in batches on medium heat, cooking 3 to 4 minutes, turning once, until pink and golden. Use remaining 1 tablespoon oil as necessary.
  3. Serve shrimp immediately, accompanied by lemon wedges.

 

 

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