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Almond-Encrusted Shrimp


  • 1 ½ pounds jumbo shrimp, peeled and butterfly cut
  • ½ cup milk
  • 1 egg, beaten
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground white pepper
  • 2 cups finely chopped almonds

Preheat the oven to 400° F.

In a medium bowl, combine milk, egg, salt and pepper. Place almonds in a flat dish (or on wax paper).

Dip shrimp in egg mixture, shaking off excess. Coat both sides of shrimp with almonds. Place in lightly greased baking pan. Bake until a light golden color and done about 10 minutes.

Contributed by Joyce Taylor MM2