A gluten-free appetizer, perfect for any occasion, with crispy shrimp wrapped in an almond and corn flour coating.
Clean the shrimp by removing the head, shell and intestine, while keeping the tail on.
Beat the eggs with a pinch of salt and pepper in a bowl.
Mix the almond flakes with the corn flour on a plate.
Coat the shrimp in the egg, then in the almond and corn flour mixture, repeating for a double breading.
For an oven-baked version, arrange the shrimp on a baking tray lined with parchment paper, add a drizzle of extra virgin olive oil and cook at 200°C for 10-15 minutes.
For a fried version, fry the shrimp in plenty of hot sunflower oil for a couple of minutes.
Drain the shrimp on paper towels to remove excess oil.
Serve the shrimp with the dipping sauce and enjoy.
Suitable for people with celiac disease and perfect for any occasion.
Italia, Lazio
