Coconut & Macadamia Nut Encrusted Shrimp, Stuffed with Mini Crab Cakes

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

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!


Everything from caviar, lobster, calamari, bronzini, stones crabs and beyond. And this year I’ve created a recipe that is sure to impress even the pickiest eaters. It’s our coconut and macadamia nut encrusted shrimp stuffed with mini crab cakes.

It’s simple to make but looks completely gourmet and your guests will think it took hours to prepare.

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 – optional
  • Cocktail sauce – optional

Crab Cakes – This is not my secret recipe but will work –

  • 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 parsley
  • Salt and pepper to taste
Coconut & Macadamia Nut Encrusted Shrimp, Stuffed with Mini Cake Cakes: Healthyish Brand

Directions:

  • 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 blend 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 stuff them later.
  • 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 frying pan, add in your coconut over 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 another 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 nit crust. 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.

Enjoy!

Sarah Thomas-Drawbaugh

Author: Sarah Thomas-Drawbaugh

Welcome to Healthyish! I am so glad you’re here. Together we will reinvent classic recipes and make them Healthyish. Which means they’ll include light, healthy and clean ingredients that your body will crave (with the occasional ISH). I will also be sharing some fitness and self-care tips for beginners. So, let’s get started! XOXO

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