Coconut MacNut Shrimp with Guava Sweet and Sour Sauce Recipe

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.

No additional tips available.

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

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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.

Coconut MacNut Shrimp with Guava Sweet and Sour Sauce

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