Paleo Shrimp Amandine

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Paleo Shrimp Amandine is a fabulous choice for elegant dinners at home or a casual summer get-together. It adapts to your needs! Serve with lightly steamed vegetables, a spritz of fresh lemon juice, and a quick touch-up of black pepper! Whether just for you, a party of two, or a gathering of all, this dish is a crowd-pleaser! {Paleo}

Spiriteds, grab a glass of something delicious, pull up a chair, and settle in for a few. Today we’ll be sinking our teeth into rich, decadent, gluten-free Paleo Shrimp Amandine, which is nothing short of absolutely amazing. And there are so many things to discuss. On our end we came down with a second round of influenza within one month. As a whole, our family is so over the high fevers, chills, body aches, and sore throats that accompanied our bouts of the flu. We were walking “flombies,” or flu-infested zombies. But we’re well now, and Twinkle did provide comedic relief when needed. She is also now my self-proclaimed “photoshoot helper.” She pronounces it “shewt,” and I am dead on the floor with delight. Four going on five is an enchanting age.

Paleo Shrimp Amandine is

• Gluten-free and dairy-free
• Crispy and buttery
• Savory and satisfying
• Happily filling without being heavy
• Perfect for fancy or casual dinners

Don’t let the assembly required for Paleo Shrimp Amandine fool you. It’s an easy recipe to prepare, either on your own, as partners, or as a family.

Ingredients you’ll need to make Paleo Shrimp Amandine

• Shrimp. Use pre-cooked (pink) shrimp. If it’s frozen, then thaw according to package instructions.
• Arrowroot starch. This is an excellent “breading” ingredient. Although it’s a great binding agent to hold everything together, it doesn’t boast much flavor nor is it prone to gumminess when exposed to high temps.
• Almond flour. The coarse texture and almond-y flavor are *chef’s kiss* perfect. And I can’t explain why, but I LOVE almond flour, sea salt, and pepper thrown together in a recipe. They are surprisingly GOOD together. Like, don’t underestimate them. They are here for us.
• Sea salt and coarse black pepper. More than just boilerplate ingredients, these two are the main flavor and keep this elegant dish simple and straightforward.
• Egg. One small-to-medium egg will suffice.
• Water. Two tablespoons tap water whisked in to the egg will set you up to rights.
• Almond slivers or slices. Thinner almond slices can be added towards the end of the bake time. Thicker slivers can be added around the halfway mark.
• Fresh lemon. Spritz the juice over the baked shrimp for extra flavor and to contrast the buttery shrimp flavors.
• Garnishes: Chives, thinly sliced green onion, or fresh parsley.

How to make Paleo Shrimp Amandine

1. Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside. Place shrimp between two thin towels, paper towels, or napkins and pat dry. Set aside.
2. Now set up three bowls. To the first bowl add the arrowroot starch, 1 teaspoon sea salt, and 1 teaspoon coarse black pepper. In the second bowl whisk together the egg and water. To the third bowl add the almond flour and remaining 1 teaspoon sea salt and 1 teaspoon black pepper.
3. Holding the shrimp by the tail, dip each one first into the arrowroot starch, followed by the egg mixture, and finally in the almond flour mixture. Place each coated shrimp on the parchment-lined baking sheet, about an inch or so apart. Depending on the size of your baking sheet, you may need to bake the shrimp in batches. 
4. Bake the shrimp for 12-16 minutes. At the halfway mark, remove the baking sheet from the oven and turn each shrimp over. Add the almonds and return to the oven for the remaining cook time. To brown and crisp the tops even more, broil for 1-2 minutes. Then remove the shrimp from the oven and spritz with fresh lemon juice.
5. Serve shrimp on plates and garnish with chives, green onions, and/or parsley.

Recipe tips and tricks

• Set up three bowls for quick assembly. One for arrowroot starch, sea salt, and coarse black pepper. The second one for a whisked egg and two tablespoons of water. And the third for the almond flour, sea salt, and coarse black pepper. Set these up while the shrimp thaws.
• Pat the shrimp well. To get crispy shrimp, you’ll want to remove as much surface moisture as you can. This may even mean you need to replace the towels or napkins to absorb all the moisture.
• Spritz fresh lemon juice over the shrimp. But don’t go overboard. You don’t want the lemon juice to saturate your crispy concoction.

Recipe FAQs

• What does amandine mean? I’ve always know it to mean a recipe made with almonds. But I double-checked, just to be sure! And according to The Spruce Eats in the article Amandine: A Garnish Featuring Almonds, amandine means a recipe that uses almonds, which are then toasted. Although we pair almonds with shrimp in this recipe, other pairings include fish and vegetables. 
• Can I make this ahead or save it for lunch during the week? It will start to lose its crisp as it sits. So this is one best enjoyed right after it is made.
• Should I remove the baking sheet from the oven to flip the shrimp and add the almonds? I do. This keeps the oven hot for the second round of baking. And it gives me time to move through all the shrimp. When I put the pan back in the oven I rotate it 180 degrees, so the shrimp are evenly cooked.
• What type of almond should I use for my amandine? Raw, unflavored. I like slivered or sliced because they bake well and at a complementary rate to the shrimp.

More elegant but simple dinner ideas

These fancy but easy dinners are also perfect for celebrations, just because moments, or date night in!

• Lemon Salmon Piccata
• Broccoli Beef Stir-Fry
• Mediterranean Shrimp Sauté
• Garlic Butter Steak Bites
• Seared Garlic Scallops

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here. 🌹

Paleo Shrimp Amandine

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Paleo Shrimp Amandine is a fabulous choice for elegant dinners at home or a casual summer get-together. It adapts to your needs! Serve with lightly steamed vegetables, a spritz of fresh lemon juice, and a quick touch-up of black pepper! Whether just for you, a party of two, or a gathering of all, this dish is a crowd-pleaser! {Paleo}

• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Total Time: 36 minutes
• Yield: 4 servings 1x
• Category: Main Dishes
• Method: Oven
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 1 pound pre-cooked shrimp
• 1/3 cup arrowroot starch
• 1–2 teaspoons sea salt, divided
• 1–2 teaspoons coarse black pepper, divided
• 1 egg
• 2 tablespoons water
• 2/3 cup almond flour
• 1/2 cup almond slivers or slices
• Juice of one lemon
• Garnishes: chives, thinly sliced green onions, or fresh minced parsley

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Instructions

1. Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside. Place shrimp between two thin towels, paper towels, or napkins and pat dry. Set aside.
2. Now set up three bowls. To the first bowl add the arrowroot starch, 1 teaspoon sea salt, and 1 teaspoon coarse black pepper. In the second bowl whisk together the egg and water. To the third bowl add the almond flour and remaining 1 teaspoon sea salt and 1 teaspoon black pepper.
3. Holding the shrimp by the tail, dip each one first into the arrowroot starch, followed by the egg mixture, and finally in the almond flour mixture. Place each coated shrimp on the parchment-lined baking sheet, about an inch or so apart. Depending on the size of your baking sheet, you may need to bake the shrimp in batches. 
4. Bake the shrimp for 12-16 minutes. At the halfway mark, remove the baking sheet from the oven and turn each shrimp over. Add the almonds and return to the oven for the remaining cook time. To brown and crisp the tops even more, broil for 1-2 minutes. Then remove the shrimp from the oven and spritz with fresh lemon juice.
5. Serve shrimp on plates and garnish with chives, green onions, and/or parsley.

Notes

• It doesn’t matter whether you work with shrimp that have tails on or tails removed. Please note, the cook times assume pre-cooked (pink, not gray) shrimp.
• Adjust the sea salt and coarse black pepper quantities to your liking. 
• If working with thick almond slivers, you may be able to add the almonds earlier in the cook process. And for thinner pieces, wait until the halfway mark.