Almond Fried Shrimp Recipes

Steps:

• Heat oven to 375°F. Generously spray 15x10x1-inch pan with cooking spray.
• In shallow dish, mix flour and salt. In another shallow dish, beat egg and water with fork or wire whisk until well mixed. In third shallow dish, mix bread crumbs and almonds.
• Coat shrimp with flour mixture. Dip shrimp into egg, coating well; finally, cover with bread crumb mixture, spooning mixture over shrimp and pressing to coat. Place coated shrimp in pan. Drizzle with butter.
• Bake 30 to 35 minutes or until shrimp are pink and firm.

Steps:

• Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch, salt, ginger and reserved juice until smooth. Stir in soy sauce; set aside., In a large nonstick skillet or wok, stir-fry the peas, mushrooms and onion in oil for 2-3 minutes or until crisp-tender. Add shrimp and garlic; stir-fry 3 minutes longer. , Stir cornstarch mixture and add to the pan. Add oranges. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with almonds. Serve with rice if desired.

Steps:

• Peel, devein and butterfly shrimp, leaving tails intact.
• Line large baking sheet with waxed paper.
• Place flour in medium bowl; add salt.
• Whisk milk and eggs in large bowl.
• Dredge shrimp (not tails) in seasoned flour; shake off excess.
• Dip shrimp (not tails) in milk mixture.
• Press almonds over shrimp, coating all but tails.
• Place shrimp on prepared sheet and curl tails up over shrimp.
• Freeze until firm, about 1 1/2 hours. (Can be prepared up to 1 day ahead. Cover with foil.)
• Heat oil in heavy large saucepan to 350.
• Loosen shrimp from paper.
• Add frozen shrimp to oil in batches and cook until deep golden brown, about 3 minutes.
• Transfer to paper towels using slotted spoon and let drain.
• Divide shrimp among plates. Serve with cocktail sauce, tartar sauce and lemon wedges.

Steps:

• Stir together almonds, flour, parsley, seafood seasoning, salt and pepper.
• Dip each shrimp into egg white, then into almond mixture; lay on baking sheet or platter until ready to cook.
• Preheat 1 tablespoon oil in large skillet over medium heat; cook shrimp in skillet in batches, cooking 3 to 4 minutes until golden.
• Use remaining oil as necessary.
• Serve immediately, accompanied by lemon wedges, if desired.