Coconut-Macadamia Nut Shrimp Recipe

Name: Coconut-Macadamia Nut Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/2 cup ground macadamia nuts; 1 (12-ounce) beer, divided; 2 egg yolks; 2 tablespoons vegetable oil; 2 tablespoons cream of coconut; 1 teaspoon salt, divided; 1 teaspoon freshly ground black pepper, divided; 18 unpeeled, fresh jumbo shrimp; 1 tablespoon lime juice; 1 garlic clove, minced; 2 cups flaked coconut; Vegetable oil

Servings: persons

2 cups all-purpose flour
1/2 cup ground macadamia nuts
1 (12-ounce) beer, divided
2 egg yolks
2 tablespoons vegetable oil
2 tablespoons cream of coconut
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
18 unpeeled, fresh jumbo shrimp
1 tablespoon lime juice
1 garlic clove, minced
2 cups flaked coconut
Vegetable oil

1
Combine flour and macadamia nuts in a large bowl; make a well in center of flour mixture.
2
Combine half of beer, egg yolks, 2 tablespoons oil, and cream of coconut; add to dry ingredients, stirring just until moistened. Stir in remaining half of beer, 1/2 teaspoon salt, and 1/2 teaspoon pepper until smooth.
3
Peel shrimp, and devein, if desired, leaving tails intact. Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, lime juice, and garlic in a large bowl; add shrimp, tossing to coat. Cover and chill 30 minutes.
4
Dip shrimp in batter; dredge in coconut.
5
Pour oil to a depth of 2 inches in a Dutch oven; heat to 375u00b0. Fry shrimp 6 to 8 minutes or until golden; drain.

866

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/2 cup ground macadamia nuts, 1 (12-ounce) beer, divided, 2 egg yolks, and more.

Yes, Coconut-Macadamia Nut Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut-Macadamia Nut Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions