Macadamia Coconut Shrimp Recipes

Steps:

• Line a cookie sheet with parchment paper. Line a second cookie sheet with several layers of paper towels.
• Mix coconut flour, onion powder, and garlic powder in a small bowl. Whisk eggs thoroughly in a second bowl.
• Grind macadamia nuts in a food processor until coarsely chopped. Avoid overmixing or mixture will start to clump. Empty ground nuts into a third bowl; mix in coconut until blended.
• Place each shrimp in the coconut flour mixture, lightly coating on all sides. Then dip in the egg, and finally in the macadamia-coconut mixture. Place on the parchment-lined cookie sheet; repeat with remaining shrimp.
• Heat ghee in a large skillet over medium heat until melted; add shrimp. Cook, turning often, adding more ghee as needed, until golden brown and evenly cooked, 1 1/2 to 2 minutes per side. Drain shrimp on paper towels. Season with salt and pepper and serve.

Steps:

• For the dipping sauce: Stir the marmalade, mustard and hot sauce together. Refrigerate until ready to serve.
• For the shrimp: Combine the flour, paprika, Cajun seasoning, 2 teaspoons salt and 1/4 teaspoon pepper in a shallow bowl. Place the egg whites in another shallow bowl and whisk until frothy. Combine the panko, coconut and ground macadamias in a third shallow bowl.
• Fill a wide, shallow pot with about 1 inch of oil. Heat over medium-high heat until the oil registers 350 degrees F on a deep-frying thermometer. Line a plate with paper towels.
• Meanwhile, toss the shrimp in the seasoned flour to coat. Working with a few shrimp at a time, shake off the excess flour and dip in the egg whites to coat.
• Let the excess egg white drip off, then toss in the coconut mixture, pressing with your fingertips to get as much coating to adhere as possible.
• Add half of the shrimp to the oil and fry until golden brown and just cooked through, about 2 minutes per side; transfer to the lined plate to drain. Return the oil to 350 degrees F and repeat with the remaining shrimp.
• Arrange the shrimp and dipping sauce on a serving platter and serve warm.

Steps:

• Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the shrimp dry between a couple of paper towels, then season with a pinch of salt and a few grinds of pepper.
• Pulse the coconut and panko in a food processor until finely chopped and uniform in size. Transfer to a shallow bowl.
• Whisk the flour with 3/4 teaspoon salt and few grinds pepper in another shallow bowl or a baking dish. Whisk the eggs with a pinch salt in a third shallow bowl. Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten egg. Dredge in the coconut-panko mixture, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and continue until all the shrimp are coated.
• Preheat the air fryer to 385 degrees. Working in batches, place some of the shrimp in the fryer basket in a single layer, then spray lightly with more nonstick cooking spray. Cook until the shrimp are golden brown and cooked through, flipping halfway through, about 10 minutes.
• Serve the coconut shrimp with some sweet chile sauce for dipping.

Steps:

• Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
• Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
• Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
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Steps:

• Line a baking sheet with parchment paper. Sprinkle shrimp with salt and pepper.
• Stir together coconut flour, garlic powder, and onion powder in a shallow dish. Thoroughly whisk eggs and water in a second shallow dish. Mix together macadamia nuts and coconut in a third shallow dish.
• Dip each shrimp in coconut flour mixture, lightly coating all sides. Dip in egg mixture, then dip in macadamia-coconut mixture. Arrange coated shrimp on the prepared baking sheet.
• Heat 2 tablespoons ghee in a large skillet over medium heat until melted; add 1/2 of the shrimp. Cook, turning often, until shrimp are golden brown and opaque, 3 to 4 minutes total.
• Transfer shrimp to a paper towel-lined plate to drain. Repeat with remaining shrimp, adding additional ghee as needed.

Steps:

• Mash potatoes adding enough milk and butter to make a smooth mixture. Season with salt and pepper and set aside. Coat the shrimp in cold clarified butter and toss them in the chopped nuts. Heat clarified butter in a frying pan. Add the garlic clove and fry gently for 2 minutes. Drop in the coated shrimps. Remove the garlic and cook the shrimp 2 minutes on each side. After 4 minutes add the sherry and flame. Stir in the fresh butter and drizzle in the lemon juice. Pipe the creamed potatoes around the rim of the scallop shells and pour the shrimp into the center of the shells. Garnish each with a sprig of parsley and a dusting of paprika.

Steps:

• Butterfly the shrimp by deeply cutting down fro the top of the head to the tail leaving on the tail.
• You want to remove the vein.
• Season the shrimp with the salt and pepper.
• Combine the nuts and flour and coat the shrimp well in the mixture.
• Heat the butter and oil on a low flame in a skillet only until they are melted together, then bring the flame up to medium.
• Sear the shrimp, turning only once.
• You want them to be a golden brown on each side.
• Be careful not to let them get too brown.
• The nuts burn easily.
• This will go very quickly.

Steps:

• Shrimp -- Peel, leave the tails on and devein. To devein, run a knife from the tail to the tip, and make a thin cut, just enough so you can remove the black vein.
• Dipping Sauce -- It just takes minutes to heat up, but now is a good time to get it ready to go. This can be heated up as the shrimp cooks. Just add everything in a small sauce pan and set on the stove. And remember, if you use the pineapple juice from a can of pineapple rings (save those rings), you can bake those for a side dish as you bake the shrimp.
• Coatings -- #1) In a small pan or bowl, mix the corn starch, salt and pepper and set to the side. #2) Mix the egg whites, honey and pineapple juice (you may want to heat up the honey for a few seconds in the microwave so it is easier to mix in). Just set to the side. #3) Lastly, add the coconut, macadamia nuts, and cumin -- again, to a small bowl or pie plate and set to the side.
• NOTE: I chop my macadamia nuts in my small food processor so they are fine ground, remove to the bowl or plate. Now the coconut -- I add this to my food processor and pulse only 1-2 times. Coconut is moist, and you don't want to puree it, so go easy.
• Shrimp -- Make sure the shrimp are dry, then and dip in the corn starch mixture, this will allow the coating to stick well. Next, the egg white, and then in the nut and coconut mixture.
• Bake -- Heat your oven to 400 degrees. Either spray a baking sheet with a non-stick spray or I prefer to line the baking sheet with parchment paper. Add the shrimp lying on their sides and spray with a non stick spray, (this will make the coconut crust get golden brown). Bake 7-10 minutes on the middle shelf until golden brown and flip. Cook another 5-7 minutes and they are done. They will start to curl up and the coconut will be golden brown.
• Note: Remember those pineapple rings? Melt 2 tablespoons butter and 2 tablespoons brown sugar in a small cup in the micro for 10 seconds. Brush on the pineapple rings and put them right on the same baking sheet as the shrimp. They won't take quite as long, so just check them. A great side dish and easy.
• Sauce -- As the shrimp bakes, your sauce is ready to go. Just heat to medium to medium high, you want it to come to a light boil, and then reduce to medium low. The corn starch once heated will naturally thicken the sauce. If you want it a bit thinner, just add a bit more orange juice or pineapple juice, that is up to you how thick or thin you want it. Serve warm.
• Serve -- Just ENJOY! I like to serve a little sauce in cups on each plate with the shrimp, the rice pilaf and my grilled pineapple rings.