Main Dishes

Coconut Macadamia Coated Shrimp

31
4
1 lb. peeled, deveined shrimp
1/2 cup all-purpose flour
zest of 1 lime
1 teaspoon kosher salt
pinch of cayenne pepper
3 garlic cloves, finely minced
3/4 teaspoon onion powder

2 large eggs, whisked
3/4 cup chopped salted macadamia nuts
3/4 cup sweetened coconut flakes

Dipping Sauce:

1 very ripe medium mango
1 cup chopped pineapple chunks
1 Tbsp honey
Juice of 1 lime
Pinch or 2 of kosher salt
Pinch of cayenne pepper, if desired
Preheat oven to 450. Lightly crumple some aluminum foil and place it on a large baking sheet. Set aside. In a shallow bowl or on a plate, combine the chopped macadamia nuts and the coconut. Set aside. Rinse the shrimp. In a large Ziploc bag, combine the flour, lime zest, kosher salt, cayenne, garlic, and onion powder. Add the shrimp and toss to coat. Shake the excess flour from the shrimp. If your shrimp are smaller, dip a few shrimp at a time in the egg mixture, shake off the excess, and then roll them in the coconut/macadamia mixture. Place on the prepared baking sheet. If your shrimp are large, work with one at a time. Repeat with remaining shrimp. Place the baking sheet in the pre-heated oven. Bake for 10 minutes (slightly longer if your shrimp are very large).
Nutritions

Calories
390

Sodium
846mg
35% DV

Fat
24g
37% DV

Protein
12g
25% DV

Carbs
32g
11% DV

Fiber
5g
22% DV