Super-crunch shrimp with coleslaw
8
- Prep Time10 mins
- Total Time20 mins
- Makes4 Servings
Super-crunch shrimp recipe
Photo by Roberto Caruso
Toss together our super crunchy shrimp recipe by lightly coating shrimp with crushed peanuts. Serve with purple slaw. Delicious.
Ingredients
340-g pkg frozen raw shrimp, thawed and peeled
1 egg
2 tsp lime zest
3/4 cup salted peanuts, finely chopped
1/4 cup vegetable oil
Instructions
Pat shrimp dry with paper towels.
Beat egg with lime zest in a shallow dish. Pour chopped nuts into another shallow dish. Dip shrimp in egg, then coat with peanuts. Repeat with remaining shrimp.
Heat a large non-stick frying pan over medium-high. Add oil. When oil is hot, add shrimp in 1 layer. Cook in 2 batches until they turn pink and are firm, about 2 min per side. Drain on a paper-towellined plate. Serve with Purple slaw with toasted ramen.
Nutrition (per serving)
Calories 311, Protein 22g, Carbohydrates 4g, Fat 23g, Fibre 1g, Sodium 202mg.
Wine Pairings
NUTTY CITRUS SHRIMP Pair it with: Some Spanish zest. The crisp, bone-dry white wines of northwestern Spain have an amazing intrinsic affinity with all shellfish, even when faced with the peanut and lime elements present here. It's just zesty enough to work. Our pick: Alvinte Albarino, Spain, $15.