Bacon-Wrapped Shrimp with Almond Crust
Shrimp provide complete protein, while almond flour contributes dietary fiber. Baking in a thin bacon wrap keeps the centers tender and gives the almond-coated side a fragrant, lightly crisp finish.
Prepare the shrimp (150 g) by removing their shells. Gently warm the olive oil (15 g), then mix it in a bowl with lemon juice (10 g), table salt (1.5 g), dried garlic (1 g), and smoked paprika (1 g). Add the shrimp, coat them with the marinade, cover, and refrigerate for 30 minutes so they absorb the flavor.
Prepare the bacon (45 g) by cutting it lengthwise into six thin strips. Dip each strip in the marinade, then coat its outer side with almond flour (15 g). Wrap one shrimp with each strip and arrange them seam-side down on a baking tray, almond-coated side facing up.
Bake at 180°C for 10–12 minutes, until the shrimp turn opaque and the bacon edges become lightly golden. For a more pronounced crust, optionally grill them for another 2–3 minutes.
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