Calling all shrimp lovers! This diabetic-friendly Almond Coated Shrimp recipe will have the whole family asking for more!
1 pound (about 16) shrimp, peeled and deveined
1/4 cup fat-free half and half
1/2 teaspoon ground cloves
1/4 teaspoon ground cardamom
1 teaspoon ground cumin
1/2 cup slivered almonds
2 tablespoons fresh cilantro, chopped fine
1/2 cup tomato sauce
1. In a medium bowl, mix all ingredients except 1 tablespoon of the cilantro and all the tomato sauce. Cover and refrigerate 30 minutes to blend flavors.
2. Spray a 10-inch skillet with cooking spray; heat over medium-high heat. Add shrimp mixture; cook each side of shrimp 30 to 60 seconds or until partially pink.
3. Stir in tomato sauce. Cover; cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink. Serve garnished with remaining 1 tablespoon cilantro.
768 Calories, 26 Carbs, 39g Fat, 84g Protein, 688g Sodium, 7g Sugar