Almond-Crusted Calamari and Shrimp Recipe
Tender calamari rings and shrimp are coated in a crisp almond crust and quickly fried until golden, with lemon for serving.
Contains: Egg · Shellfish · Tree Nuts
Contains shrimp (crustacean shellfish), calamari (mollusk), almonds (tree nuts) and egg. Check the labels of packaged ingredients if allergen cross-contact is a concern.
WHY IT WORKS
Why This Recipe Works
01
Two-Part Almond Crust
Fine almond flour fills the surface while finely chopped almonds add a crisp, visibly nutty texture.
02
Dry Seafood, Better Crust
Patting both the calamari and shrimp very dry helps the cornstarch, egg and almond coating cling instead of sliding off.
03
Separate Fry Times
Shrimp and calamari cook at different speeds, so frying them separately keeps the shrimp juicy and the calamari tender.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
Use these cooking tools without leaving the recipe. Change the servings, switch measurements, keep a private note in this browser, and use any timer buttons shown below the method steps.
Ingredient quantities have been scaled. Cooking time, oven temperature, pan size and method timings are unchanged.
My Notes
Ingredients
- Seafood
-
-
- Almond Crust & Frying
-
-
-
Tools
-
-
-
Tools
-
-
-
-
Tools
-
Method
Tap a step number as you finish it.
Timed steps show a timer button beneath the instruction.
-
Set a wire rack over a rimmed baking sheet. Pat the calamari and shrimp very dry with paper towels and keep them chilled while you prepare the coating.
-
In one shallow bowl, combine the almond flour, chopped almonds, kosher salt, smoked paprika, garlic powder and black pepper. Put the cornstarch in a second bowl. In a third bowl, beat the eggs with 2 tablespoons (tbsp) water.
-
Working with only as much seafood as you can fry within the next few minutes, coat each piece lightly in cornstarch and shake off the excess. Dip it in the egg, let the excess drip away, then press it into the almond mixture. Keep the coated shrimp and calamari separate.
-
Pour enough canola oil into a 12-inch heavy skillet to make a layer about 1/4 inch deep. Heat over medium-high heat to about 350°F.
-
Fry the shrimp in small batches without crowding the pan for about 2 to 3 minutes total, turning once, until the almond crust is golden and the shrimp are opaque. Transfer to the wire rack and let the oil return to temperature between batches.
-
Fry the calamari in small batches for about 60 to 90 seconds total, turning as needed, until the coating is golden and the calamari are just opaque and tender. Transfer immediately to the wire rack.
-
Skim out dark loose almond crumbs between batches and add a little more oil if the level drops. Keep the oil around 340 to 350°F so the coating browns without becoming greasy or scorched.
-
Serve the almond-crusted calamari and shrimp immediately with lemon wedges.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
The shrimp should be opaque and lightly curled, while the calamari should be just opaque and tender. Do not extend the calamari frying time simply to darken the crust.
Make Ahead
Mix the almond coating up to 1 day ahead and keep it covered. The seafood can be cleaned in advance and kept refrigerated, but pat it dry, coat it and fry it shortly before serving so the crust stays crisp.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Recipe Notes
Ingredient Notes
Use cleaned calamari tubes and tentacles and raw peeled shrimp of a fairly even size. The combination of fine almond flour and finely chopped blanched almonds gives better coverage and crunch than either one alone.
Useful Substitutions
Arrowroot starch can replace the cornstarch in the same quantity. If you do not have chopped almonds, use additional blanched almond flour; the coating will be finer and a little less crunchy.
INGREDIENT QUALITY
Quality Note
Calamari can become tough quickly. Keep the oil near the stated temperature, fry in small batches and remove the calamari as soon as the coating is golden and the flesh is just opaque.
SPEND LESS
Cost-Saving Tip
Frozen cleaned calamari and frozen raw shrimp can be practical alternatives to fresh seafood. Thaw them fully in the refrigerator, drain well and pat them very dry before coating.
COOKING TIPS
Tips
Dry It Thoroughly
Surface moisture makes the coating slip and encourages oil splatter. Pat the calamari and shrimp dry immediately before dredging.
Keep the Oil Hot
Let the oil return to about 350°F between batches. Oil that is too cool makes the coating absorb more oil and soften.
Fry Separately
Cook the shrimp and calamari in separate batches. The calamari needs much less time and can become tough if left in the oil as long as the shrimp.
Skim Loose Almonds
Remove dark loose crumbs between batches so they do not burn and stick to the next pieces of seafood.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftovers within 2 hours in a covered, shallow container. For the best texture, use them within 2 days.
Freezing
Freezing is not recommended for this dish. The seafood can become watery after thawing and the almond crust loses much of its crispness.
Reheat in the Oven
Arrange the seafood on a wire rack over a baking sheet and heat at 400°F for about 6 to 8 minutes, until hot and crisp again.
Reheat in the Air Fryer
Air-fry leftovers at 375°F for about 3 to 5 minutes in a single layer. Check early so the calamari does not become tough.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Almond-Crusted Calamari and Shrimp FAQs
How do I keep the almond coating from falling off?
Pat the seafood very dry, use a light cornstarch dredge before the egg, shake off excess egg and press the almond mixture on gently. Coat only as much seafood as you can fry within the next few minutes.
Why should I cook the calamari and shrimp separately?
Calamari cooks much faster than large shrimp. Separate batches let you pull the calamari as soon as it is just opaque while giving the shrimp enough time to cook through.
Can I use only almond flour for the crust?
Yes. Replace the finely chopped almonds with the same volume of additional blanched almond flour. The crust will still be almond-based but will have a finer, less crunchy texture.
Can I bake the coated seafood instead of frying it?
You can bake it on a well-oiled wire rack at 425°F until the coating is browned and the seafood is just cooked through, but the crust will be drier and less evenly crisp than the shallow-fried version.
Can I prepare almond-crusted calamari and shrimp ahead?
Mix the dry coating up to a day ahead and keep it covered. Keep the seafood refrigerated, then pat it dry, coat it and fry it shortly before serving so the crust stays crisp.
Looking for Something Else to Cook?
Browse more SinOrSlim recipes or use the recipe tools to adapt what you already have.