Coconut Shrimp

Coconut Shrimp

Makes 4 entrée or 8-10 appetizer servings.


  • 1 cup Mauna Loa Dry Roasted Chopped Macadamias, chopped finely
  • 1 lb. Shrimp, large, peeled, deveined with tails on
  • ¾ cup Panko Crumbs
  • 3 Eggs
  • ½ cup Flour, all-purpose
  • ½ teaspoon salt
  • ½ teaspoon Pepper
  • 1 cup Coconut, sweetened, shredded
  • Coconut Oil
  • Sweet Chili Sauce


  1. Rinse shrimp and place on paper towels to quickly dry.
  2. Start with 3 medium bowls.
  3. Combine flour, salt and pepper in a medium bowl.
  4. Beat the eggs in the second medium bowl.
  5. Blend the coconut, Mauna Loa Dry Roasted Chopped Macadamias and panko in the third bowl.
  6. In large skillet, pour coconut oil and put on medium high heat.
  7. Drip the shirmp into the flour, then the eggs, and then dredge into coconut, macadamia nuts, panko crumbs, generously coating each shrimp. Use your fingers to pack on the coating.
  8. Using a flat spatula, lift the shrimp form the bowl and place 6-7 shrimp at a time into the very hot coconut oil.
  9. Flip after 2 minutes with tond and fry on the other side until golden brown. Shrimp cooks quickly!
  10. Place cooked shrimp on paper towel.
  11. Serve with Sweet Chili Sauce.

Your cart

0 Items

Discount: -



Taxes and shipping calculated at checkout

Your cart

Your cart is currently empty.

Continue shopping