Shrimp in Almond Crust
"Looking for a main course that will impress with flavor and presentation? Our **almond-crusted shrimp** are the answer! A delicious **shrimp recipe** that is **gluten-free**, perfect for those following a **pescatarian** or **Mediterranean** diet. Ready in just 45 minutes, this crispy delight will win everyone over."
Dietary Information
Servings:
- 1
To prepare the shrimp in almond crust, first finely chop the coriander 1. In a bowl, put the Greek yogurt, add the zest 2 and the lime juice 3.
- 2
Add the coriander 4, season with salt and pepper 5, then mix to combine the ingredients 6. Store in the refrigerator until ready to use.
- 3
Now take care of cleaning the shrimp. Remove the head 7 and the shell 8. With a knife, cut along the back and remove the intestine 9. Set aside.
- 4
In a bowl, put the egg whites, add a pinch of salt 10 and whip until stiff 11 12.
- 5
Pass the shrimp first in the almond flour 13, then in the egg whites 14 and finally in the almond flakes 15, pressing lightly to make them adhere to the shrimp.
- 6
Bring the oil to a temperature of 170°C and fry the shrimp 16, a few at a time so as not to lower the temperature of the oil too much. Drain them and arrange them on absorbent paper, in order to eliminate the excess oil 17. Your shrimp in almond crust are ready to be served with the yogurt sauce 18.
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