Sweet & Crunchy Almond Shrimp with Festive Tropical Dipping Sauce
This recipe is a little different because of the unexpected combination of breakfast cereal, nuts and seafood accented with another interesting mélange of a sauce comprised of savory ingredients. Enjoy it!
- For the Shrimp:
- 1 cup slivered almonds
- 1 cup sweetened corn flake cereal
- 2 teaspoons kosher salt
- 24 large shrimp, peeled and deveined
- 2 egg whites
- 1/2 cup canola oil, divided
- For the Sauce:
- 3 tablespoons Major Grey Chutney, large pieces of mango finely chopped
- 5 tablespoons coconut milk
- 2 teaspoons chopped fresh cilantro
- 3 tablespoons chopped sweetened flake coconut
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon red pepper flakes
For the Shrimp:
In the food processor, pulse the almonds until the nuts resemble small crumbs. Add the cereal and pulse again until the cereal resembles the almonds. Pour mixture into a wide shallow dish, such as a pie plate. Add salt and stir to combine.
In a bowl, combine shrimp and egg white and toss to coat. Toss shrimp, six at a time, in almond and cereal crumbs and press onto shrimp to adhere if necessary. Set shrimp aside when coated and repeat procedure with remaining shrimp.
Heat 2 tablespoons oil in a large nonstick skillet over medium high heat. Arrange 6 to 8 shrimp in a single layer in pan and cook for 2 to 3 minutes on each side. Remove shrimp from oil and drain on a flattened brown paper bag. Add more oil to pan as necessary. Serve with dipping sauce.
For the Sauce:
Mix all ingredients together with a spoon. Cover and refrigerate until ready to serve with shrimp.
Recipe reprinted by permission of Laura L., MA. All rights reserved.
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