Almond-Crusted Shrimp over Mixed Greens with Lime Dressing
- Prep Time 0:30
- Cook Time 0:08
- Estimated Cost $16.50
- 13 Comments
Warm, crunchy shrimp, slightly wilting a perfectly-dressed tangy lime salad with bites of rich avocado and juicy tomatoes…this dish puts the “Gourmet” in BrokeAss Gourmet, all the way. It doesn’t need cheese, but if you’re feeling decadent, a handful of crumbled feta won’t do any harm.
- 1/2 lb medium raw shrimp, de-veined, tails-on $5
- 1/4 cup raw almonds $3 for 8 oz.
- 2 tbsp flour Pantry
- 1/4 tsp salt Pantry
- 1 egg white, lightly beaten $1.50 for 6 eggs
- 2 tbsp vegetable oil Pantry
- 1 tbsp olive oil Pantry
- juice of 1 lime, divided $0.50
- 1 tbsp soy sauce Pantry
- 1 tsp sugar or honey Pantry
- 1 clove garlic, smashed Pantry
- 6 cups mixed greens $3
- 1 cup cherry tomatoes, halved $2
- 1 avocado, diced $1.50
Recipe Serves 2-4
- Combine 1/2 lime juice, soy sauce and garlic in a bowl. Add shrimp and toss with hands to coat well. Set aside.
- Using a blender or food processor, crush almonds (in the absence of a blender or food processor, this can be done by placing the almonds in a plastic bag and crushing with a mallet or rolling pin). Combine almonds in a bowl with flour and salt. Set aside.
- Set up an assembly line of the seasoned shrimp, the egg white, and the almond-flour mixture. Dip each shrimp in the egg white and then dredge in the almond-flour mixture. Set on a clean plate.
- Heat the vegetable oil in a large frying pan over medium-high heat. Cook shrimp for 2-3 minutes on each side, or until the outside of the shrimp becomes brown and crisp. Drain on paper towels.
- Whisk together the remaining lime juice, the olive oil and the sugar or honey. Drizzle over mixed greens, tomatoes and avocado. Toss well.
- Arrange the dressed salad on plates (either 2 large plates or 4 small plates). Top each salad with the warm shrimp and hot sauce or red chili flakes if desired.