Coconut and Macadamia Nut Encrusted Shrimp with Crab Cake Filling

Looking for a show stopping appetizer? This coconut and macadamia nut encrusted shrimp with crab cake filling is out of this world! These stuffed shrimp are easy to grab and beyond delicious. Not to mention, they always make for a beautiful presentation. Your friends and family will think you spent tons of time creating these tasty bites.

Coconut and Macadamia Nut Encrusted Shrimp, Stuffed with Mini Cake Cakes: Healthyish Brand

Finished with a sweet chili sauce, this appetizer is sure to impress your guests. It’s surprisingly easy to make, and perfect for the seafood lovers in your life. The shrimp have a perfectly crispy crust which tastes great with the tender crab cake filling.

You have the option to serve these coconut and macadamia nut encrusted shrimp with crab cake filling as a main dinner entree too. Simply plate 3-4 of the loaded shrimp along side my one pan crispy potatoes for a gourmet meal!

Coconut & Macadamia Nut Encrusted Shrimp, Stuffed with Mini Cake Cakes: Healthyish Brand
Coconut and Macadamia Nut Encrusted Shrimp, Stuffed with Mini Cake Cakes: Healthyish Brand
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Coconut and Macadamia Nut Encrusted Shrimp with Crab Cake Filling

Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Appetizer
Cuisine: American
Keyword: coconut macadamia nut shrimp
Servings: 6 people

Equipment

  • 9×13 inch baking dish
  • mixing bowl
  • colander
  • 2 plates
  • ziplock bag
  • small skillet to toast coconut if not already toasted

Ingredients

Coconut Macadamia Nut Shrimp:

  • 12 uncooked, raw shrimp (extra-large up to colossal in size)
  • 1 large egg whisked
  • 1 tablespoon 2% milk
  • 1 cup shredded toasted coconut toast the coconut in a pan to get it lightly browned if it is not already toasted.
  • ½ cup macadamia nuts crushed into small pieces using a ziplock bag.

Crab Cake Filling:

  • 1 can 8oz lump crab meat drained
  • 1 small egg
  • 3/4 cup Italian breadcrumbs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • salt and pepper to taste

Optional Dipping Sauces:

  • sweet red chili sauce
  • cocktail sauce

Instructions

  • Preheat your oven to 350 degrees.
  • Lightly spray a 9×13 baking dish with cooking spray and set it aside.

Prepare the crab cake filling:

  • In a mixing bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, dried parsley, paprika, garlic powder, salt and pepper in a mixing bowl. Whisk everything together.
  • Drain crab meat in a colander, then add it to the bowl with the mayonnaise mixture. Gently fold the mayonnaise mixture and crab meat together.
  • Next, you’ll fold in your breadcrumbs until well blended. Set crab filling aside.

Prepare the shrimp:

  • Then, you’ll want to peel the shrimp shells off of each shrimp but be sure to leave the tail intact.
  • Next, you’ll use a small paring knife to devein and butterfly the shrimp. Be sure you do not cut all the way through the shrimp, simply butterfly them in-half. Repeat until all of the shrimp are cleaned and ready.

Prepare the coating station:

  • Grab two plates.
  • On the first plate, whisk together you egg and milk.
  • On the second plate combine, the toasted coconut shreds and the crushed macadamia nuts. Mix well.

Coat the shrimp:

  • Step 1. Dip your shrimp through the egg wash.
  • Step 2. Run your shrimp through the coconut and macadamia nut mixture. Making sure they are well coated.
  • Step 3. Roll a small amount of your crab cake mixture into a ball and place on top of the shrimp.
  • Step 4. Lightly press the shrimp tail overtop of the crab cake so it is secure when it bakes.
  • Repeat these steps for all shrimp.

Prepare to bake:

  • Place all of your stuffed shrimp into the prepared baking dish.
  • Bake uncovered at 350 degrees for 25-30 minutes or until the crab cake filling is cooked through. If the shrimp begins to get too brown, cover the dish with foil until the crab filling is fully cooked through.
  • NOTE: The more crab cake filling you use the longer the cooking time will be.
  • Serve with a side of sweet red chili sauce for dipping.
  • You can also use cocktail sauce if you prefer a more traditional dip.
Sarah Thomas-Drawbaugh

Author: Sarah Thomas-Drawbaugh

Sarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!

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