• 10 oz. Peeled Shrimp

  • 1 Egg

  • 1 Tbsp Water

  • 1 Cup Almond Flour

  • 1 Tbsp Old Bay Seasoning

  • 1 Lemon

  • 6 oz. Boullion or Vegetable Broth

  • 2-3 Zucchini

  • Olive Oil

  • 1/2 Red Pepper - Diced


Cooking Instructions:

  1. Butterfly cut the shrimp. 

  2. Create egg wash: beat together egg & water in a small bowl. Add shrimp. While shrimp is marinating mix together the almond flour and Old Bay seasoning then add soaked shrimp.
    (Tip: use a plastic lock bag to shake up).

  3. Chill for 2 hours.

  4. Prepare the zucchini by using a peeler or zucchini pasta maker. Pat dry.

  5. Mix juice from lemon and bouillon together for lemon broth. Set aside.

  6. Add 1 T. of olive oil to a hot sauté pan. Add shrimp plus few bits of the loose flour mixture.
    Brown shrimp for 2-3 mins. per side.

  7. Add 3 oz. lemon broth and toss to coat. Remove from heat, keep warm. 

  8. Add 1 T olive oil to hot sauté pan.

  9. Add zucchini, sauté for 2-3 mins.

  10. Add 3 oz. of lemon broth, cook for 2-3 mins.


Plate shrimp over prepared zucchini. Garnish with red peppers if desired. Serve and enjoy!

almond crusted shrimp