Coconut MacNut Shrimp with Guava Sweet and Sour Sau

Name: Coconut MacNut Shrimp with Guava Sweet and Sour Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 shrimp (16/20 count); 1/3 cup all-purpose flour; 3 eggs; 1 cup coconut flakes; 1 cup toasted macadamia nuts, crushed; 1 1/2 cups panko (Japanese bread crumbs); 4 cups vegetable oil, for deep frying; Guava Sweet and Sour Sauce, recipe follows; 1/2 cup ketchup; 1/2 cup white wine vinegar; 1/2 cup water; 2 teaspoons soy sauce; 1/2 cup granulated sugar; 1/4 cup frozen guava concentrate; 1 1/2 teaspoons minced garlic; 1/4 teaspoon hot pepper sauce; 1/4 cup pineapple juice; 1/4 cup cornstarch mixed with 3 tablespoons water, for thickening

Servings: persons

12 shrimp (16/20 count)
1/3 cup all-purpose flour
3 eggs
1 cup coconut flakes
1 cup toasted macadamia nuts, crushed
1 1/2 cups panko (Japanese bread crumbs)
4 cups vegetable oil, for deep frying
Guava Sweet and Sour Sauce, recipe follows
1/2 cup ketchup
1/2 cup white wine vinegar
1/2 cup water
2 teaspoons soy sauce
1/2 cup granulated sugar
1/4 cup frozen guava concentrate
1 1/2 teaspoons minced garlic
1/4 teaspoon hot pepper sauce
1/4 cup pineapple juice
1/4 cup cornstarch mixed with 3 tablespoons water, for thickening

1
Shell and devein the shrimp and pat dry with paper towels.
2
Put the flour in a shallow bowl.
3
Beat the eggs in another shallow bowl.
4
Mix the coconut flakes, macadamia nuts and bread crumbs together in a third bowl.
5
Dust the shrimp with flour, shaking off excess, then dip them in beaten egg.
6
Roll them in the coconut mixture.
7
Let stand on a rack until all are breaded.
8
Meanwhile, heat 2 1/2 to 3 inches of oil in a wok or a deep, heavy pot over medium-high heat until a deep-fry thermometer registers 365 degrees F.
9
Fry the shrimp, 4 or 5 at a time, for about 3 minutes or until golden brown; drain on paper towels.
10
Allow the oil to return to 365 degrees F before adding a new batch.
11
Serve with guava sweet and sour sauce.
12
In a medium saucepan, combine all ingredients, except cornstarch mixture.
13
Blend well, bring to a boil, then add cornstarch mixture.
14
Reduce heat and simmer, stirring frequently until thickened.

2870

kcal

Calories

249

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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

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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 18 ingredients. The key ingredients include: 12 shrimp (16/20 count), 1/3 cup all-purpose flour, 3 eggs, 1 cup coconut flakes, and more.

Yes, Coconut MacNut Shrimp with Guava Sweet and Sour Sauce 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 MacNut Shrimp with Guava Sweet and Sour Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions