Super-Crunch Shrimp

Pat shrimp dry with paper towels. Beat egg with lime zest in a shallow dish. Pour chopped nuts into another shallow dish. Dip shrimp in egg, then coat with peanuts. Repeat with remaining shrimp. Heat a large non-stick frying pan over medium-high. Add oil. When oil is hot, add shrimp in 1 layer. Cook in 2 batches until they turn pink and are firm, about 2 min per side. Drain on a paper-towellined plate. Serve with Purple slaw with toasted ramen.