2 hours and 12 min.
Servings Per Recipe: 4
Amount Per Serving
% Daily Value**
Total Fat 52g
Total Carbohydrate 39g
Potassium 17% Vitamin E 38%
** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Almond Fried Shrimp
Date Added: September 27, 2011
This recipe offers a new kind of taste, its best for those who love seafoods and nuts. It's very delectable and intriguing especially when you think about the crunchiness and the fresh sea taste of the shrimp. It's something one should not miss munching!
Peel, deveined and butterfly shrimp, leaving tails intact.
Line large baking sheet with waxed paper.
Place flour in medium bowl; add salt.
Whisk milk and eggs in large bowl.
Dredge shrimp (not tails) in seasoned flour; shake off excess.
Dip shrimp (not tails) in milk mixture.
Press almonds over shrimp, coating all but tails.
Place shrimp on prepared sheet.
Curl tails up over shrimp.
Freeze until firm, about 1 1/2 hours.
(Can be prepared up to 1 day ahead.)
Cover with foil.
Heat oil in heavy large saucepan to 350 F.
Loosen shrimp from paper.
Add frozen shrimp to oil in batches and cook until deep golden brown, about 3 minutes.
Transfer to paper towels using slotted spoon.
Divide shrimp among plates.
Serve with cocktail sauce, tartar sauce and lemon wedges.
Comments on Almond Fried Shrimp Recipe:
This recipe is high in Vitamin E with 38% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Shellfish, Gluten, Almonds, Shrimp allergies.