Sweet & Crunchy Almond Shrimp with Festive Tropical Dipping Sauce

  • Rating ****

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.

RecID 9637

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