- 1 large egg white
- 3/4 cup dry falafel mix
- 6 tablespoons olive oil
- 1 pound peeled and deveined medium shrimp (36 to 50 per pound), tails on
- Coarse salt and ground pepper
- <u>Yogurt Dipping Sauce</u>
- In a medium bowl, whisk egg white until slightly frothy. Add a quarter of the shrimp; toss to coat. Lift shrimp, shaking off excess egg white. Transfer to a plate. Sprinkle with 3 tablespoons falafel mix, and toss until well coated. Transfer to a clean plate. Repeat to coat another quarter of the shrimp.
- Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add coated shrimp; cook until golden brown, turning once with tongs, 3 to 4 minutes total. Remove from heat. Transfer shrimp to a paper-towel lined plate. Wipe skillet with a paper towel.
- Working in two batches, coat remaining shrimp as described in step 1; cook in remaining 3 tablespoons oil as instructed in step 2. Season shrimp with salt pepper, and serve with sauce.
Made from ground chickpeas, dry falafel mix is usually turned into patties and fried. We use it here to give shrimp a Middle Eastern flavor and a crisp coating. Look for the mix in the pasta or grains section of grocery stores.