Clean the shrimp by removing the head, shell, and intestine, keeping the tail intact.
Beat the eggs with a pinch of salt and pepper in a bowl.
Mix the almond flakes with the corn flour on a plate.
Dip the shrimp in the egg, then in the almond and corn flour mixture, repeating for a double coating.
For a baked version, place the shrimp on a baking sheet with parchment paper, drizzle with extra virgin olive oil, and bake at 200°C for 10-15 minutes.
For a fried version, fry the shrimp in plenty of hot seed oil for a couple of minutes.
Drain the shrimp on absorbent paper to remove excess oil.
Serve the shrimp with the accompanying sauce and enjoy.
Suitable for celiacs and perfect for any occasion.
Italia, Lazio
| Energy (kcal) | 122.81 |
| Carbohydrates (g) | 2.49 |
| of which Sugars (g) | 2.42 |
| Fat (g) | 6.15 |
| of which Saturates (g) | 1 |
| Protein (g) | 14 |
| Fiber (g) | 0.94 |
| Sale (g) | 0.14 |
