Macadamia Crusted Shrimp with Coconut Chutney

Name: Macadamia Crusted Shrimp with Coconut Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Global
Ingredients: 3 Tbsps chopped cilantro; 7 servings Coconut Chutney; 2 larges eggs, beaten; 177 milliliters all-purpose flour; 1 Tbsps ground coriander; 1 teaspoons ground cumin; 1 Tbsp ground ginger; 1 teaspoon coarsely ground fresh black pepper; 355 milliliters raw, unsalted macadamia nuts; 355 milliliters Panko bread crumbs or other dry breadcrumbs; 473 milliliters pineapple juice; 1 teaspoon Murray River Australian pink salt or other finishing salt; 1 Tbsps red pepper flakes; 907 grams shrimp (10-12 count per pound), peeled and deveined; 7 servings Shrimp; 473 milliliters unsweetened, dried, shredded coconut

Macadamia Crusted Shrimp with Coconut Chutney is a dairy free and pescatarian main course. This recipe makes 7 servings with 709 calories, 36g of protein, and 46g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have shrimp, flour, murray river australian pink salt, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 450F and line a baking sheet with parchment paper.To make the coconut chutney, bring pineapple juice to a boil in a small saucepan.

Ingredients you will need

Pineapple Juice

Chutney

Coconut

Equipment you will use

Baking Paper

Baking Sheet

Sauce Pan

Oven

Remove from heat and stir in coconut, cumin, coriander, ginger and red pepper flakes. Cover and let rest for 20 minutes to allow coconut to absorb liquid. Stir in cilantro. Set aside until ready to serve.For the shrimp, rinse them and pat dry. Pulse macadamia nuts in a food processor until finely ground.

Ingredients you will need

Red Pepper Flakes

Macadamia Nuts

Coriander

Cilantro

Coconut

Ginger

Shrimp

Cumin

Equipment you will use

Food Processor

Transfer nuts to a medium bowl and stir in panko, salt and pepper.

Ingredients you will need

Salt And Pepper

Panko

Nuts

Equipment you will use

Bowl

Spread flour in a shallow plate and pour eggs into a shallow plate. Holding a shrimp by the tail, dip in the flour and shake off excess. Next, dip floured shrimp in the egg. Finally dip shrimp in the nut mixture, pressing to coat evenly.Arrange shrimp on the prepared baking sheet and bake until crisp and lightly browned, 6 to 10 minutes. Alternatively, shallow pan-fry in canola oil for 1 to 2 minutes per side.

Ingredients you will need

Canola Oil

Shrimp

Dip

All Purpose Flour

Egg

Equipment you will use

Baking Sheet

Oven

Frying Pan

Serve hot with coconut chutney.

Ingredients you will need

Chutney

Coconut

Equipment

Ingredients

Servings:

3Tbsps

chopped cilantro 7servings

Coconut Chutney 2larges

eggs, beaten 177milliliters

all-purpose flour 1Tbsps

ground coriander 1teaspoons

ground cumin 1Tbsp

ground ginger 1teaspoon

coarsely ground fresh black pepper 355milliliters

raw, unsalted macadamia nuts 355milliliters

Panko bread crumbs or other dry breadcrumbs 473milliliters

pineapple juice 1teaspoon

Murray River Australian pink salt or other finishing salt 1Tbsps

red pepper flakes 907grams

shrimp (10-12 count per pound), peeled and deveined 7servings

Shrimp 473milliliters

unsweetened, dried, shredded coconut

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Alsace Willm Pinot Gris Reserve. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.