Almond Coconut Shrimp
Our version of the classic coconut shrimp incorporates both almond flour and diced almonds for a superior depth of flavor and crunch. Serve as a crowd pleasing appetizer.
Almond Coconut Shrimp
Rated 5 stars by 1 users
Servings
4 (as Appetizer)
Prep Time
25 minutes
Ingredients
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1 Cup Select Harvest Almond Flour
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½ Cup Select Harvest Almond Shakerz - Natural Diced Almonds
½ Cup Panko Bread Crumbs
1 Cup Shredded Coconut
½ TSP Kosher Salt
½ TSP Black Pepper
3 Large Eggs
1 LB Raw Large Shrimp (Peeled & Deveined with Tails Still On)
Sweet Thai Chili Sauce
Vegetable Oil.
Directions
Set up your coating station by mixing the almond flour, salt and pepper into one bowl.
In a second bowl, whisk three eggs.
In a third bowl, mix diced almonds, panko and shredded coconut mixed together.
Preheat a heavy bottomed pan over medium/medium-high heat with a layer of oil to cover the bottom of the pan.
Take one shrimp at a time and coat in in almond flour, then dip in the egg wash followed by coating with the almond-coconut mixture. Make sure to press down on the almond-coconut mixture to get it to stick to the shrimp well.
Place shrimp into preheated oil and cook a minute or two on each side, until golden brown
When done cooking, remove shrimp and place on a rack or paper towels to drain excess oil.
Serve with sweet Thai chili sauce for dipping.
Recipe Note
We recommend using Natural Select Harvest Almond Shakerz for this recipe, but roasted Almond Shakerz can be substituted.
As an entre, consider doubling recipe and serving with rice and veggies.