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Coconut-Macadamia Nut Shrimp

Yield 6 servings.


  • 2 cups all-purpose flour
  • 1/2 cup ground macadamia nuts
  • 1 (12-ounce) beer, divided
  • 2 egg yolks
  • 2 tablespoons vegetable oil
  • 2 tablespoons cream of coconut
  • 1 teaspoon salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 18 unpeeled, fresh jumbo shrimp
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • 2 cups flaked coconut
  • Vegetable oil

How to Make It

  1. Combine flour and macadamia nuts in a large bowl; make a well in center of flour mixture.

  2. Combine half of beer, egg yolks, 2 tablespoons oil, and cream of coconut; add to dry ingredients, stirring just until moistened. Stir in remaining half of beer, 1/2 teaspoon salt, and 1/2 teaspoon pepper until smooth.

  3. Peel shrimp, and devein, if desired, leaving tails intact. Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, lime juice, and garlic in a large bowl; add shrimp, tossing to coat. Cover and chill 30 minutes.

  4. Dip shrimp in batter; dredge in coconut.

  5. Pour oil to a depth of 2 inches in a Dutch oven; heat to 375°. Fry shrimp 6 to 8 minutes or until golden; drain.