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Hawaiian

Macadamia Crusted Shrimp

Jumbo shrimp coated in buttery macadamia nuts, pan-fried until golden

hot_biteMediumHawaiian
Prep25 minCook15 minTotal40 minServes20Temphot
⚠ Contains: 🦐 Shellfish, 🥜 Nuts, 🥚 Egg, 🌾 Gluten, 🥛 Dairy
Recipe
Ingredients
  • 1.5 lbsjumbo shrimp(16-20 count, peeled and deveined)
  • 1 cupmacadamia nuts(finely chopped)
  • 0.5 cuppanko breadcrumbs
  • 0.5 cupsweetened shredded coconut
  • 0.5 cupall-purpose flour
  • 2 largeeggs(beaten)
  • 0.5 tspsalt
  • 0.25 tspcayenne pepper
  • 4 tbspbutter
  • 2 tbspvegetable oil
  • 0.5 cuporange marmalade(for dipping)
  • 1 tbspDijon mustard(for dipping sauce)
  • 1 tsphorseradish(for dipping sauce)
Make Ahead

Shrimp can be breaded up to 4 hours ahead; refrigerate on rack. Cook just before serving.

Instructions
  1. 1Combine macadamia nuts, panko, and coconut in shallow dish
  2. 2Place flour in another dish and beaten eggs in a third
  3. 3Season shrimp with salt and cayenne
  4. 4Dredge shrimp in flour, then egg, then press into macadamia mixture
  5. 5Heat butter and oil in large skillet over medium heat
  6. 6Cook shrimp 2-3 minutes per side until golden and cooked through
  7. 7Drain on wire rack
  8. 8Mix marmalade, mustard, and horseradish for dipping sauce
  9. 9Serve shrimp hot with dipping sauce
Notes
Pro Tips

Chop macadamia nuts finely and evenly for consistent coating. The butter adds flavor but burns easily - the oil helps prevent this. Don't crowd the pan or nuts won't crisp properly. The orange-mustard sauce adds bright contrast to the rich shrimp.

History & Origin

Macadamia nuts are Hawaii's signature nut crop, and coating seafood with them became a hallmark of Hawaiian regional cuisine in the 1980s. This preparation showcases the nut's buttery richness against sweet, succulent shrimp.

Cocktail Pairings
Pairs Well With
mai-taipina-coladachampagnewhite-wine
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Hawaiian◆Medium