The Pioneer Woman Tasty Kitchen
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Almond Crusted Shrimp and Mango Salad

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Level: Easy

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Description

This gorgeous salad is a real show stopper!

Ingredients

  • FOR THE SALAD:
  • ¼ cups Cucumber, Julienned
  • ½ whole Red Bell Pepper, Julienned
  • ¼ whole Red Onion, Sliced
  • 1 whole Mango, Julienned
  • ½ cups Fresh Cilantro, Torn
  • ¼ cups Dry Roasted Peanuts
  • FOR THE DRESSING:
  • 4 Tablespoons Vegetable Oil
  • 2 Tablespoons Granulated Sugar
  • ¼ cups Lime Juice
  • 1 teaspoon Sambal Oelek
  • 1 Tablespoon Fish Sauce
  • Salt And Pepper, to taste
  • FOR THE SHRIMP:
  • ¼ cups Almond Meal
  • Salt And Pepper, to taste
  • 1 whole Egg
  • 2 Tablespoons Milk
  • 16 whole Shrimp Deveined, Tails Left On
  • 2 cups Peanut Oil

Preparation

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.

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