Low Sodium Coconut Macadamia Nut Shrimp
Elevate your seafood game with this irresistible Low Sodium Coconut Macadamia Nut Shrimp recipe, a tropical twist on classic shrimp dishes that's packed with flavor but gentle on sodium. Juicy shrimp are seasoned with aromatic spices, dipped in creamy unsweetened coconut milk, and coated in a crunchy mixture of finely chopped macadamia nuts, shredded coconut, and unsalted panko breadcrumbs. Baked to golden perfection, these shrimp offer a crispy yet tender bite that’s both indulgent and light. The addition of coconut oil ensures a rich, nutty finish, while optional lime wedges add a burst of zesty brightness. Ready in just 30 minutes, this low-sodium seafood recipe is ideal for health-conscious foodies craving a taste of paradise. Perfect for dinner parties or weeknight meals, these shrimp are sure to wow your palate without compromising your dietary goals!
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 1 cup Coconut milk, unsweetened
- 1 cup Shredded unsweetened coconut
- 0.5 cup Macadamia nuts, finely chopped
- 0.5 cup Panko breadcrumbs, unsalted
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Paprika
- 0.25 teaspoon Black pepper
- 2 tablespoons Coconut oil, or cooking spray
- optional Lime wedges, for serving
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, combine the chopped macadamia nuts, shredded coconut, and panko breadcrumbs. Mix well to create a uniform breading mixture.
In another bowl, add the coconut milk.
Season the shrimp with garlic powder, onion powder, paprika, and black pepper.
Dip each shrimp into the coconut milk, allowing any excess to drip off. Then, coat the shrimp in the macadamia nut mixture, ensuring they are well covered.
Place the coated shrimp on the prepared baking sheet. Repeat this process for all shrimp.
Once all the shrimp are breaded and placed on the baking sheet, lightly drizzle them with melted coconut oil or spray with cooking spray to ensure a crispy finish.
Bake the shrimp in the preheated oven for 12-15 minutes, or until the coating is golden brown and the shrimp are cooked through.
Remove from the oven and let the shrimp cool slightly before serving.
Serve warm, optionally garnished with lime wedges for an extra burst of flavor.
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 993 mg | 43% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 9.0 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1858 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
