Macadamia Crusted Shrimp with Coconut Chutney
4

Serves 6

Macadamia nuts, native to Australia, make a very crispy, tasty coating for shrimp. A quick-to-assemble coconut chutney adds a touch of both sweetness and heat.

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    Ingredients: 
    • Shrimp
    • 2 pounds large shrimp (10-12 count per pound), peeled and deveined
    • 1 1/2 cup raw, unsalted macadamia nuts
    • 1 1/2 cup Panko bread crumbs or other dry breadcrumbs
    • 1 teaspoon Murray River Australian pink salt or other finishing salt
    • 1 teaspoon coarsely ground fresh black pepper
    • 3/4 cup all-purpose flour
    • 2 large eggs, beaten
    • Coconut Chutney
    • 2 cups pineapple juice
    • 2 cups unsweetened, dried, shredded coconut
    • 1/2 teaspoon ground cumin
    • 1/2 tablespoon ground coriander
    • 1 tablespoon ground ginger
    • 1/2 tablespoon red pepper flakes
    • 3 tablespoons chopped cilantro
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    Method: 

    Preheat oven to 450°F and line a baking sheet with parchment paper.

    To make the coconut chutney, bring pineapple juice to a boil in a small saucepan. Remove from heat and stir in coconut, cumin, coriander, ginger and red pepper flakes. Cover and let rest for 20 minutes to allow coconut to absorb liquid. Stir in cilantro. Set aside until ready to serve.

    For the shrimp, rinse them and pat dry. Pulse macadamia nuts in a food processor until finely ground. Transfer nuts to a medium bowl and stir in panko, salt and pepper. Spread flour in a shallow plate and pour eggs into a shallow plate. Holding a shrimp by the tail, dip in the flour and shake off excess. Next, dip floured shrimp in the egg. Finally dip shrimp in the nut mixture, pressing to coat evenly.

    Arrange shrimp on the prepared baking sheet and bake until crisp and lightly browned, 6 to 10 minutes. Alternatively, shallow pan-fry in canola oil for 1 to 2 minutes per side. Serve hot with coconut chutney.

    Nutritional Info: 
    Per Serving:Serving size: Shrimp (no chutney), 610 calories (280 from fat), 31g total fat, 5g saturated fat, 70mg cholesterol, 610mg sodium, 45g carbohydrate (5g dietary fiber, 3g sugar), 39g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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