Coconut and Macadamia Nut Encrusted Shrimp Appetizer
This coconut and macadamia nut encrusted shrimp with crab cake filling is the ultimate shrimp appetizer recipe. These stuffed shrimp are easy to grab and loaded with delicious crab filling. Not to mention, they always make for a beautiful presentation. Your friends and family will be blown away by these tasty bites. Perfect for special occasions or holidays, these shrimp are really a special treat.
About this recipe
Finished with a sweet chili sauce, this shrimp 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 can enjoy these shrimp as an appetizer or as your main meal.
If enjoying them as a meal, I would suggest serving each person four-five stuffed shrimp. Enjoy these stuffed shrimp with a side of my one pan crispy smashed potatoes for the ultimate homemade dinner. If you’re sharing them as an appetizer, I like to place the shrimp on individual lettuce cups so people can easily pick them up without the coconut macadamia nut crust falling off. This shrimp appetizer is always such a hit. I can guarantee your friends and family will come back for more.
We like to enjoy this ultimate shrimp appetizer for special occasions because crab meat can be expensive. Typically, i’ll use jumbo lump crab meat when I can, but regular lump crab meat will work well too. Pictured here is the lump crab meat and it tasted amazing.
Coconut and Macadamia Nut Encrusted Shrimp with Crab Cake Filling
Ingredients
Coconut Macadamia Nut Shrimp:
- 12 uncooked raw shrimp, (extra-large up to colossal in size) peeled and deveined
- 1 large egg, whisked
- 1 tablespoon 2% milk
- 1 cup toasted coconut, shredded, 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.
Crab Cake Filling:
- 1 can lump crab meat, 8 ounces will do. Drain off excess liquid.
- 1 egg
- 6 tablespoons Italian breadcrumbs
- 2.5 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- salt and pepper to taste
Optional Dipping Sauces:
- sweet red chili sauce
- cocktail sauce
Equipment
- 9×13 inch baking dish
- mixing bowl
- colander
- 2 plates
- ziplock bag
- small skillet to toast coconut if not already toasted
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.
