Appetizer: United States – Almond-Crusted Shrimp Bites with Paprika Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

9 oz (250 g) brown shrimp, tails removed
1 / 4 cup (60 g) almonds, finely crushed
2 tbsp (30 g) unsalted butter
1 tbsp (15 ml) olive oil
1 tsp (5 ml) paprika (plus extra to sprinkle)
Black pepper, to taste

Show original ingredient measurements

9 oz / 250 g brown shrimp, tails removed
1 / 4 cup (60 g) almonds, finely crushed
2 tbsp (30 g) unsalted butter
1 tbsp (15 ml) olive oil
1 tsp paprika (plus extra to sprinkle)
Black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat shrimp dry and toss to coat in crushed almonds, pressing gently so the nuts adhere.
2. Heat olive oil and 1 tbsp (15 ml) butter in a skillet over medium-high heat and sauté shrimp until the almond crust is golden and shrimp are cooked through; season with black pepper.
3. In a small pan, melt remaining butter with paprika to make a warm dip.
4. Arrange shrimp bites on a platter, sprinkle with extra paprika, and serve with the warm paprika butter for dipping.

1. Pat shrimp dry and toss to coat in crushed almonds, pressing gently so the nuts adhere.
2. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat and sauté shrimp until the almond crust is golden and shrimp are cooked through; season with black pepper.
3. In a small pan, melt remaining butter with paprika to make a warm dip.
4. Arrange shrimp bites on a platter, sprinkle with extra paprika, and serve with the warm paprika butter for dipping.