attosa Diamond Post Medal for All Time! 1,246 Posts
October 24, 2018
Ground up almonds create the perfect coating for these shrimp. They are juicy on the inside and super crunchy on the outside. My recipes uses coconut flour and is gluten-free, but you can use regular flour if you prefer.
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Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Yield: 4 servings
Ingredients:
1/2 cup almonds
2 Tbsp coconut flour
1/2 tsp garlic powder
1/4 tsp salt
1 lb shrimp, cleaned
1 egg white
2 Tbsp cooking oil
lemon wedges for serving
Steps:
Pulse almonds in a food processor until coarsely ground.
Stir together almonds, flour, garlic powder, and salt.
Dip each shrimp into egg white.
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Coat with almond mixture.
Heat oil in large pan over medium heat. Cook shrimp in batches as not to overcrowd the pan. Cook each batch for 2 minutes, flip and cook another 2 minutes. Serve with lemon wedges.
Looks and sounds delicious. I do hope I can find coconut flour in my area. I'm sure regular would be OK, but as I have never used or even heard of coconut flour, I would like to give it a try.
Ground up almonds create the perfect coating for these shrimp. They are juicy on the inside and super crunchy on the outside. My recipes uses coconut flour and is gluten-free, but you can use regular flour if you prefer.
