Almond Crusted Shrimp and Mango Salad

Almond Crusted Shrimp and Mango Salad

Almond Crusted Shrimp and Mango Salad

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Weight Watchers:   14 Points
Cuisine
  • side dish
  • antipasti
  • salad
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • ¼ cup almond meal
  • ¼ cucumber, julienned
  • ¼ dry roasted peanuts
  • 1 egg, beaten
  • 1 tbsp fish sauce
  • ½ cup fresh cilantro, torn
  • 2 tbsp granulated sugar
  • ¼ cup lime juice
  • 1 mango, julienned
  • Almond Crusted Shrimp and Mango Salad: Serves 4
  • 2 tablespoons milk
  • 2 cups peanut oil
  • ½ red bell pepper, julienned
  • ¼ red onion, sliced
  • Salt and pepper to taste
  • 12 shrimp, deveined and shelled with tails on
  • 4 tbsp vegetable oil
  • 1 tsp sambal oelek
Instructions

Place veggies, mango and cilantro in a large bowl and toss to combine.In a small bowl whisk together dressing ingredients and set aside.In another small bowl combine ground almonds and salt and pepper.

Combine egg and milk.One by one douse each shrimp in the egg and milk mixture then roll them in the almond mixture and set aside on a plate.When each shrimp has been coated heat oil in a large wok until it reaches about 350Drop shrimp into the oil and fry, turning once, until golden brown.

Remove from oil and leave to drain on paper towels.

Pour dressing over salad and toss to coat.Divide salad amongst four plates and top with peanuts.Arrange four shrimp on top of each salad and serve immediately.

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