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

Coconut and Macadamia Nut Encrusted Shrimp with Crab Cake Filling

This coconut and macadamia nut encrusted shrimp with crab cake filling is the ultimate shrimp appetizer recipe.
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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


  • 9x13 inch baking dish
  • mixing bowl
  • colander
  • 2 plates
  • ziplock bag
  • small skillet to toast coconut if not already toasted


  • Preheat your oven to 350 degrees.
  • Lightly spray a 9x13 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.


Serving: 2serving, Calories: 298kcal, Carbohydrates: 12g, Protein: 10g, Fat: 24g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 428mg, Potassium: 225mg, Fiber: 4g, Sugar: 3g, Vitamin A: 124IU, Vitamin C: 3mg, Calcium: 59mg, Iron: 2mg