Macadamia Coconut Shrimp

Total Time:
40 min
30 min
10 min

6 servings

  • Citrus Dipping Sauce:
  • 1/2 cup orange marmalade
  • 1/4 cup Dijon mustard
  • 1 teaspoon hot sauce, such as Frank's
  • Macadamia Coconut Shrimp:
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon paprika
  • 2 teaspoons Cajun seasoning
  • Kosher salt and freshly ground black pepper
  • 4 large egg whites
  • Heaping 1/2 cup panko breadcrumbs
  • Heaping 1/2 cup unsweetened shredded coconut
  • Heaping 1/2 cup macadamia nuts, finely ground
  • Vegetable oil, for frying
  • 18 jumbo shrimp, peeled and deveined, tails on
  • 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.

  • Special equipment: a deep-frying thermometer

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