Macadamia Nut Crusted Coconut Shrimp
Elevate your appetizer game with this irresistible Macadamia Nut Crusted Coconut Shrimp recipe, a tropical twist on a classic favorite. Juicy large shrimp are coated in a delightfully crunchy blend of finely chopped macadamia nuts and unsweetened shredded coconut, creating a perfect harmony of nutty and subtly sweet flavors. Seasoned with fragrant garlic and black pepper, and fried to a crispy golden perfection, each bite promises a burst of texture and taste. With a quick prep time of just 20 minutes, this dish is an ideal option for entertaining or a gourmet treat at home. Serve these crispy shrimp with a zesty dipping sauce—like sweet chili or coconut-lime—for a stunning, crowd-pleasing appetizer that's perfect for seafood lovers.
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Recipe Information
Ingredients
- 1 lb Large shrimp, peeled and deveined (tails on)
- 1 cup Macadamia nuts, finely chopped
- 1 cup Unsweetened shredded coconut
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 cups Vegetable oil (for frying)
Instructions
Rinse and pat the shrimp dry with paper towels, ensuring they are completely dry for proper coating.
In a bowl, combine the macadamia nuts and shredded coconut. Mix well and set aside.
In a shallow dish, whisk together the flour, salt, black pepper, and garlic powder.
In another shallow dish, beat the eggs with the milk until fully combined.
Set up a breading station: one dish with the flour mixture, one with the egg wash, and one with the macadamia-coconut mixture.
Dredge each shrimp in the flour mixture, shaking off any excess. Dip the shrimp into the egg wash, allowing the excess to drip off. Finally, press the shrimp into the macadamia-coconut mixture, ensuring a thorough coating on all sides.
Place the coated shrimp on a plate or a baking sheet lined with parchment paper while you prepare the rest.
Heat the vegetable oil in a deep skillet or frying pan over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of the breading into the oil—it should sizzle immediately.
Fry the shrimp in batches, being careful not to overcrowd the pan, for about 2-3 minutes per side or until golden brown and crispy.
Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain any excess oil.
Serve immediately with your favorite dipping sauce, such as a sweet chili sauce or a creamy coconut-lime dip.
Nutrition Facts
Calories |
6464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 644.4 g | 826% | |
| Saturated Fat | 134.7 g | 674% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1260 mg | 420% | |
| Sodium | 3416 mg | 149% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 13.0 g | ||
| Protein | 145.0 g | 290% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 426 mg | 33% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2450 mg | 52% | |
*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.
