Coconut-Macadamia Crusted Shrimp

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

Good

% Daily Values based on a 2,000 calorie diet

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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