Nutritional Info

Nutrition Facts

Serving Size 1 (300g)

Calories 221
Calories from Fat 74 (34%)
Amount Per Serving %DIV
Total Fat 8.3g 13%
Saturated Fat 1.9g 10%
Monounsaturated Fat 4.4g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 4.9mg 2%
Sodium 166.5mg 7%
Potassium 396.9mg 8%
Total Carbohydrate 26.1g 9%
Dietary Fiber 0.5g 2%
Sugars 4.2g
Protein 9.5g 19%

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Recipe Description
Sweet and nutty, this shrimp dish has great island-infused flavor. Tropical Salsa makes a spectacular pairing with the crusty shrimp.
Prep time
20 min
Cook time
5 min
Ready In
25 min


Serves Tool

Serves To:USMetric
1 Pound(lb)  large shrimp, unpeeled, uncooked fresh or frozen
1/2 Cup(c)  all purpose flour
1/4 Teaspoon(t)  black pepper, coarsely ground
1/4 Teaspoon(t)  cayenne red pepper, ground
1/4 Teaspoon(t)  cajun seasoning
3/4 Teaspoon(t)  salt, divided
2   egg whites
1 Cup(c)  shredded coconut, unsweetened frozen and thawed
1 Cup(c)  macadamia nuts, finely chopped
1/2 Cup(c)  japanese bread crumbs (panko)
6 Cup(c)  vegetable oil


If frozen, thaw shrimp according to package directions. Peel shrimp, leaving tails on; devein, if desired. Stir together flour, next 3 ingredients, and 1/4 tsp. salt in a medium-size shallow dish or pie plate. Whisk egg whites in a small bowl until slightly foamy. Stir together coconut, macadamia nuts, and breadcrumbs in another medium-size shallow dish or pie plate. Dredge shrimp in flour mixture; dip in egg whites. Dredge in coconut mixture, pressing coconut mixture onto shrimp. Place shrimp on a large baking sheet. Pour oil to a depth of 1 inch in a large 6 quart Dutch oven. Heat over medium-high heat to 350°F. Fry shrimp, 5 to 6 at a time, 1 to 2 minutes or until golden brown. Drain on a paper towel lined baking sheet. Sprinkle hot shrimp with remaining salt. Serve warm.

Additional notes

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