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Almond and Coconut Crusted Shrimp

Serves 2


You can buy shrimp that have been shelled, deveined and cleaned, however if you wish to prepare them yourself, here's how.

  1. Place a colander in your sink and run the cold water.
  2. Under the running water, remove the head, it will come away quite easily when pulled and peel away the shell, but leave the tail.
  3. With a paring knife carefully cut into the back of the shrimp where the black vein is visible.
  4. Under the running water pull out the vein and clean the shrimp thoroughly.
  5. Set the shrimp aside.
  6. Preheat your oven to 200C
  7. Line a baking sheet with parchment paper.
  8. In a small food process blitz the almonds to a crumb consistency.
  9. In a bowl combine the almond crumbles with the coconut.
  10. Put the beaten egg into a second bowl and add the chives, turmeric, cayenne pepper, black pepper, salt and ginger, whisk well to combine.
  11. One by one dip the shrimp into the beaten egg and then dredge them in the nut mixture, making sure they are fully coated.
  12. Place the shrimp in a single layer on your baking tray.
  13. Bake for 6 minutes then carefully turn the shrimp over.
  14. Bake for another 4 minutes.
  15. Serve with fresh lime wedges and curried aioli.

Curried aioli

Makes 1 cup

You will need:


In a small food processor blitz all of the ingredients until smooth.

Cover and refrigerate until needed.

You will need:

10 large Shrimp

½ cup of unsalted almonds

½ cup of desiccated coconut

½ teaspoon of cayenne pepper

½ teaspoon of turmeric

¼ teaspoon of black pepper

1 tablespoon of ginger paste

1 large beaten egg

A pinch of salt

¼ cup of chopped chives

1 lime sliced into quarters.

Almond Crusted Coconut Shrimp