When I think of the holidays, I always think SEAFOOD. Maybe it’s the feast of seven fishes that does it to me? But every year, I can hardly wait to dig into all the delicious flavors of the sea!
This year is no different, so I’ve created a recipe that is sure to impress all of your seafood loving guests. It’s my coconut and macadamia nut encrusted shrimp stuffed with crab cake and finished with sweet red chili sauce. It’s perfect as an appetizer or as a main dish. Either way, it’s sure to be a total hit.
So, let’s get started!
What You’ll Need: Serves 8 (one piece / person as an appetizer)
- 8 – 12 uncooked, raw shrimp (extra-large up to colossal in size)
- 1 egg
- 1 tablespoon milk
- 1 cup shredded coconut
- ½ cup macadamia nuts
- Sweet red chili sauce – recommended
- Cocktail sauce – optional
Crab Cake Mixture:
Combine your mayo, egg, mustard, dried parsley, and paprika in a mixing bowl. Drain crab meat and add it to the bowl. Gently fold the mayo mixture and crab meat together. Next, you’ll begin to fold in your breadcrumbs until well blended.
- 1 egg
- 1 teaspoon paprika
- 1 can 8oz lump crab meat (drained)
- ¾ cup Italian breadcrumbs
- 3-4 tablespoons of mayo
- 1 tablespoon mustard
- Sprinkle of dried parsley
- Salt and pepper to taste
- Preheat your oven to 350 degrees.
- First, you will make your favorite crab cake recipe. I have provided one above, but feel free to use your own. Make this first and set the crab cake mixture aside.
- 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 just simply butterfly it in-half. This way you can easily stuff them.
- Now that all of the shrimp are prepared, you’ll create an egg wash.
- Take one egg and milk and whisk it together. Pour it out on a plate and set it aside.
- Next, we will prepare the coconut and macadamia nut crust.
- In a small skillet, add in your coconut and cook over medium heat.
- Stir the coconut continuously until it begins to lightly brown. Once it is lightly browned remove it from the heat. Set aside.
- Next, you’ll want to crush your macadamia nuts into small little pieces. I simply put the macadamia nuts in a Ziploc bag and use rolling pin or mallet to crush them.
- Once the macadamia nuts are ready, pour them out onto a separate plate and combine them with the lightly browned coconut. Use your hand to make sure everything is well mixed.
- Now your shrimp are ready to be assembled.
- 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.
- Lightly spray a baking dish with cooking spray, and load all of your stuffed shrimp into the dish.
- Bake at 350 degrees for 25-30 minutes.
NOTE: The more crab cake 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.
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer, fitness junkie and owner of the Healthyish brand. She loves taking everyday eats and making them Healthyish. Sarah defines being Healthyish as a lifestyle centered around living light, fit and fun with a healthy dose of “ISH” from time to time. Sarah’s work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital). Sarah lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!