Coconut Macadamia Shrimp With Warm Tropical Salsa

Name: Coconut Macadamia Shrimp With Warm Tropical Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound unpeeled, uncooked fresh or frozen large CERTIFIED WILD AMERICAN Shrimp; 1/2 cup all-purpose flour; 1/4 teaspoon coarsely ground MCCORMICK Gourmet Collection Black Pepper; 1/4 teaspoon MCCORMICK Gourmet Collection Ground Cayenne Red Pepper; 1/4 teaspoon MCCORMICK Gourmet Collection Cajun Seasoning; 3/4 teaspoon salt, divided; 2 egg whites; 1 cup unsweetened frozen shredded coconut, thawed; 1 cup finely chopped macadamia nuts; 1/2 cup Japanese breadcrumbs (panko); 6 cups vegetable oil

Servings: persons

1 pound unpeeled, uncooked fresh or frozen large CERTIFIED WILD AMERICAN Shrimp
1/2 cup all-purpose flour
1/4 teaspoon coarsely ground MCCORMICK Gourmet Collection Black Pepper
1/4 teaspoon MCCORMICK Gourmet Collection Ground Cayenne Red Pepper
1/4 teaspoon MCCORMICK Gourmet Collection Cajun Seasoning
3/4 teaspoon salt, divided
2 egg whites
1 cup unsweetened frozen shredded coconut, thawed
1 cup finely chopped macadamia nuts
1/2 cup Japanese breadcrumbs (panko)
6 cups vegetable oil

1
If frozen, thaw shrimp according to package directions. Peel shrimp, leaving tails on; devein, if desired.
2
Stir together flour, next 3 ingredients, and 1/4 tsp. salt in a medium-size shallow dish or pie plate. Whisk egg whites in a small bowl until slightly foamy. Stir together coconut, macadamia nuts, and breadcrumbs in another medium-size shallow dish or pie plate.
3
Dredge shrimp in flour mixture; dip in egg whites. Dredge in coconut mixture, pressing coconut mixture onto shrimp. Place shrimp on a large baking sheet.
4
Pour oil to a depth of 1 inch in a large 6-qt. Dutch oven; heat over medium-high heat to 350u00b0. Fry shrimp, 5 to 6 at a time, 1 to 2 minutes or until golden brown. Drain on a paper towel-lined baking sheet. Sprinkle hot shrimp with remaining salt.
5
Place Warm Tropical Salsa in a serving bowl; place bowl in center of a serving dish. Arrange shrimp around salsa. Serve warm.

3465

kcal

Calories

366

Fat

Carbs

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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 pound unpeeled, uncooked fresh or frozen large CERTIFIED WILD AMERICAN Shrimp, 1/2 cup all-purpose flour, 1/4 teaspoon coarsely ground MCCORMICK Gourmet Collection Black Pepper, 1/4 teaspoon MCCORMICK Gourmet Collection Ground Cayenne Red Pepper, and more.

Yes, Coconut Macadamia Shrimp With Warm Tropical Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!