Super-crunch shrimp recipePhoto by Roberto Caruso
, thawed and peeled
, finely chopped
- 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)
- 22 g,
- 4 g,
- 23 g,
- 1 g,
- 202 mg.
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.
Side dish: Purple slaw with toasted ramen
Click here for full recipe.