Shrimps in almond crust

Name: Shrimps in almond crust
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Greek yogurt 0.8 cup; Lime zest and juice 1; Coriander to taste; Salt to taste; Black pepper to taste; Shrimps 24; Almond flour 1 cup; Almonds sliced 2 cups; Egg whites 4; Salt 1 pinch; Peanut seed oil 4 ¼ cups

it br es fr de

Gluten Free

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Ready to wow everyone? Try this almond-crusted shrimp. It adds some Mediterranean flair to your meal. Really, it's super tasty whether you're making it as a special dinner or a fun appetizer. The thing about this almond-crusted shrimp is the coating—it is unique. You've got super fine almond flour and crunchy toasted almond flakes. Really, it's a combo that gives a crispy crust while keeping the shrimp so so tender inside. The batter's a dream too—egg whites whipped into a light, airy foam. It helps the crust puff up and stick perfectly, giving you a golden shell that looks and tastes amazing. The flavors hit just right, balancing the sweet shrimp with nutty almonds. It's fancy stuff. And honestly, that moist, crunchy bite? No question, it's something special.

And the sauce? It brings more Mediterranean vibes. You've got creamy Greek yogurt, freshly chopped coriander, plus a splash of lime juice and a sprinkle of lime zest. The sauce is tangy and complements the rich almond-crusted shrimp recipe perfectly. It doesn’t just add color—it’s refreshing and enhances the shrimp’s flavors, making every bite feel lively. Pretty much, it's a hit. Serve it as a main course or a almond-crusted shrimp appetizer. Either way, this dish feels like a celebration—something to impress your guests with a creative twist. The nutty crust, crispy texture, and fresh, zesty sauce make this baked almond-crusted shrimp a favorite. And look, it turns an ordinary night into something special. The way all these elements come together makes this dish a real crowd-pleaser. And it ensures every occasion feels like a celebration.

INGREDIENTS

For the yogurt sauce: Greek yogurt 0.8 cup (200 g); Lime 1 - zest and juice; Coriander to taste; Salt to taste; Black pepper to taste

For the shrimps: Shrimps 34; Almond flour 1 cup (100 g); Almonds 2 cups (200 g) - sliced; Egg whites 4; Salt 1 pinch

For frying: Peanut seed oil 4 ¼ cups (1 l)

Preparation

How to prepare Shrimps in almond crust

To prepare the shrimps in almond crust, first finely chop the coriander 1. In a bowl, place the Greek yogurt, add the lime zest 2 and lime juice 3.

Add the coriander 4, season with salt and pepper 5, then mix to combine the ingredients 6. Keep in the fridge until ready to use.

Now take care of cleaning the shrimps. Remove the head 7 and the shell 8. With a knife, cut along the back and remove the intestine 9. Set aside.

In a bowl, place the egg whites, add a pinch of salt 10 and whip until stiff peaks form 11 12.

Coat the shrimps first in the almond flour 13, then in the egg whites 14, and finally in the almond flakes 15, pressing slightly to make them adhere to the shrimps.

Heat the oil to a temperature of 340°F and fry the shrimps 16, a few at a time to avoid significantly lowering the oil temperature. Drain them and place them on absorbent paper to remove excess oil 17. Your shrimps in almond crust are ready to be served with the yogurt sauce 18.

Storage

The shrimps in almond crust should be consumed as soon as they are ready, but they can be prepared in advance and stored in the refrigerator, covered with plastic wrap to prevent them from drying out, for up to 1 day.

Tip

The coating must be thin and uniform to achieve even cooking and perfect crunchiness. Fry the shrimps a few at a time to avoid lowering the oil temperature. The cooking will be quick, so do not fry them for too long to prevent them from becoming tough.

For the translation of some texts, artificial intelligence tools may have been used.

Shrimps in almond crust

PRESENTATION

INGREDIENTS

How to prepare Shrimps in almond crust

Storage

Tip

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