Coconut-Macadamia Crusted Shrimp

Name: Coconut-Macadamia Crusted Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 450g peeled, deveined shrimp; 60g all-purpose flour; zest of 1 lime; 1 teaspoon kosher salt; pinch of cayenne pepper (optional); 3/4 teaspoon garlic powder; 3/4 teaspoon onion powder; 2 large eggs, whisked; 100g chopped salted macadamia nuts; 65g sweetened coconut; 1 very ripe medium mango; 250g chopped pineapple chunks (I used fresh, but you could substitute drained pineapple chunks); Juice of 1 lime; Pinch or 2 of kosher salt; Pinch of cayenne pepper, if desired

6 steps

Prep:10minCook:10min

Imagine you're lounged on a beach eating this delicious and tropical seafood from Anguilla.

Updated at: Thu, 17 Aug 2023 03:43:25 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories511.1 kcal (26%)

Total Fat27 g (39%)

Carbs41.8 g (16%)

Sugars21.4 g (24%)

Protein30.8 g (62%)

Sodium800.6 mg (40%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

450gpeeled deveined shrimp

60gall-purpose flour

1zest of lime

1 teaspoonkosher salt

cayenne pepper

optional

¾ teaspoongarlic powder

¾ teaspoononion powder

2eggs

large, whisked

100gsalted macadamia nuts

chopped

65gsweetened coconut

1mango

very ripe, medium

250gpineapple chunks

chopped, I used fresh, but you could substitute drained pineapple chunks

Instructions

Step 1

Preheat oven to 450. Lightly crumple some aluminum foil and place it on a large baking sheet. Set aside.

Step 2

In a shallow bowl or on a plate, combine the chopped macadamia nuts and the coconut. Set aside.

Step 3

Rinse the shrimp. In a large Ziploc bag, combine the flour, lime zest, kosher salt, cayenne, garlic powder, and onion powder. Add the shrimp and toss to coat.

Step 4

Shake the excess flour from the shrimp. If your shrimp are smaller, dip a few shrimp at a time in the egg mixture, shake off the excess, and then roll them in the coconut/macadamia mixture. Place on the prepared baking sheet. If your shrimp are large, work with one at a time. Repeat with remaining shrimp.

Step 5

Place the baking sheet in the pre-heated oven. Bake for 10 minutes (slightly longer if your shrimp are very large).

Step 6

While the shrimp are cooking, combine the mango, pineapple, salt, and cayenne in a blender. Blend until smooth. Serve the hot shrimp immediately with the dipping sauce. Makes 4 servings.

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