Whether seafood is already a regular part of your diet or you are trying to eat more of it, you’re probably on the lookout for good recipes. At Nuts Over Fish, our mission is to make eating seafood easy and delicious, which is why we created our tasty nut toppings and seasonings. While the simplest thing to do with our toppings is to sprinkle them on top of your fish before you bake or grill it, that’s not all you can do with them. One of our favorite seafood recipes is a tropical-inspired macadamia and coconut shrimp.
This recipe only takes about 30 minutes to prepare and cook. Using our macadamia nut topping also means you don’t need many ingredients to make this tasty tropical appetizer!
The ingredients are simple. All you need is:
Preheat the oven to 450º F and spray a baking sheet with nonstick cooking spray or lightly coat it with olive oil. Combine the macadamia nut topping and coconut in one bowl and beat the egg whites in another.
Prepare the shrimp by peeling, deveining, and butterflying them, but be sure to leave the tails on. Most shrimp you buy in the grocery store are already peeled and deveined, but you can easily do it yourself with a sharp knife if you need to. To butterfly the shrimp, use a sharp knife to cut from head to tail about three-quarters into the shrimp. The two halves should stay connected so you can “open” it like a book.
Once the shrimp are prepared, sprinkle them with salt and pepper and then coat them with egg white. One at a time, cover the shrimp with the macadamia and coconut mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer and lightly spray them with oil or nonstick spray.
Bake the shrimp for 8 to 10 minutes until the topping is golden brown. Serve them with cocktail sauce or as they are, and enjoy!
