Almond Crusted Shrimp and Mango Salad

For the salad, 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 almond meal and salt and pepper for the shrimp. In a separate bowl, 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 350°F. Drop 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.