Prepare to embark on a mouthwatering culinary journey that will transport your taste buds straight to a luxurious Filipino beach paradise! These Coconut Macadamia Crusted Shrimp are not just a dish – they're a crispy, golden masterpiece that combines the rich, buttery crunch of macadamia nuts with the sweet, tropical essence of coconut, all wrapped around succulent, perfectly cooked shrimp. Whether you're looking to impress dinner guests or treat yourself to an extraordinary meal, this recipe promises a restaurant-quality experience right in your own kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 500g shrimp, peeled and deveined
- 1 cup shredded coconut
- 1 cup crushed macadamia nuts
- 1 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper to taste
- Oil for frying
Instructions
- Pat the shrimp dry with paper towels to remove excess moisture, which helps the coating adhere better.
- In a shallow bowl, mix shredded coconut and crushed macadamia nuts together, creating a textured coating mixture.
- Season the all-purpose flour with salt and pepper in a separate shallow dish.
- Prepare a breading station with three separate dishes: seasoned flour, beaten eggs, and coconut-macadamia mixture.
- Dredge each shrimp first in seasoned flour, shaking off excess, then dip into beaten eggs, and finally coat thoroughly with the coconut-macadamia mixture.
- Heat oil in a large skillet or deep fryer to 350°F (175°C), ensuring enough depth for frying.
- Carefully place coated shrimp into hot oil, working in batches to avoid overcrowding and maintain oil temperature.
- Fry shrimp for 2-3 minutes per side until golden brown and crispy, with internal temperature reaching 145°F (63°C).
- Remove shrimp using a slotted spoon and drain on paper towels to remove excess oil.
- Serve immediately with sweet chili sauce or lime wedges for added flavor.
Tips
- Ensure shrimp are completely dry before breading to achieve maximum crispiness and help the coating adhere perfectly.
- Use fresh, high-quality shrimp for the best flavor and texture. Large or jumbo shrimp work best for this recipe.
- Maintain consistent oil temperature at 350°F to prevent soggy or burnt coating. Use a kitchen thermometer for precision.
- Don't overcrowd the pan when frying – this helps maintain oil temperature and ensures even, crispy coating.
- For extra flavor, consider adding a pinch of cayenne or garlic powder to your flour mixture for a subtle kick.
- Serve immediately after frying to preserve the crispy texture and prevent sogginess.
- Pair with a complementary dipping sauce like sweet chili, mango salsa, or a zesty lime aioli to elevate the dish.
Nutrition Facts
Calories: 485kcal
Carbohydrates: 25g
Protein: 35g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 250mg
