Crab Stuffed Coconut and Macadamia Nut Shrimp
This crab stuffed coconut and macadamia nut shrimp is the ultimate shrimp appetizer recipe. Easy to grab and loaded with delicious crab filling, this recipe does not disappoint. 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.
Ingredients
Coconut Macadamia Nut Shrimp
- 12 colossal shrimp, thaw, peel, devein and butterfly
- 1 large egg, whisked
- 1 tablespoon 2% milk
- 1 cup sweetened coconut , option to lightly toast the coconut in a pan before breading the shrimp if you like it crispy
- ½ cup macadamia nuts, crushed into small pieces in a Ziplock bag
Crab Cake Filling
- 16 ounces lump crab meat, one can
- 1 large egg
- ¼ - ⅓ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2-3 shakes Worcestershire sauce
- 1.5 teaspoons dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¾ - 1 cup fresh breadcrumbs, or ¾ cup of panko breadcrumbs
Equipment
- 1 mixing bowl for crab cake mixture
- 1 colander for shrimp
- 2 plates for breading station
- 1 ziplock bag to crush the macadamia nuts
- 1 cast iron skillet option to use a rimmed baking tray instead
Instructions
- Preheat your oven to 350 degrees. Lightly spray a cast iron skillet or a sheet tray with avocado oil spray. Set aside.
Make the Crab Cake Mixture
- In a mixing bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, dried parsley, paprika, garlic powder, onion powder and salt in a mixing bowl. Whisk everything together. Gently fold in the jumbo lump or lump crab meat. Once well coated in the sauce, add the fresh breadcrumbs and gently toss everything together. Once well combined, cover with saran wrap and refrigerate for at least 30 minutes so the crab cake mixture can set up. ***PLEASE NOTE you WILL have extra crab cake mixture. This can be used for another recipe or you can make traditional crab cakes with the extra mixture.
Prepare the Shrimp
- Peel and devein the shrimp making sure to leave the tails intact. Using a paring knife, butterfly the meaty part of the shrimp but do not cut completely through.
Prepare the Breading Station
- Grab two plates. On the first plate, whisk together the egg and milk. On the second plate combine, the sweetened coconut shreds and the crushed macadamia nuts. Mix well. **PLEASE NOTE If you like your coconut a touch more crispy, option to lightly toast it in a separate pan before breading 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 the shrimp is well coated.Step 3. Roll 1-1.5 tablespoons of the 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.
- Place all of your stuffed shrimp into the prepared cast iron skillet or the prepared baking tray. Bake uncovered for 20-24 minutes or until the shrimp are cooked through.
- *** PLEASE NOTE The more crab cake filling you use the longer the cooking time will be. Also, smaller shrimp will require less cooking time. So keep an eye on your shrimp while baking! Serve with a side of sweet chili sauce or tartar sauce for dipping. You could also use cocktail sauce if you prefer a more traditional dip.
Video
Nutrition
Serving: 1serving / 12 stuffed shrimp plus the extra crab cake mixture, Calories: 165kcal, Carbohydrates: 8g, Protein: 9g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 50mg, Sodium: 520mg, Potassium: 151mg, Fiber: 1g, Sugar: 3g, Vitamin A: 64IU, Vitamin C: 3mg, Calcium: 38mg, Iron: 1mg