Southern Living Photo by: Southern Living

Coconut Macadamia Shrimp With Warm Tropical Salsa

Southern Living JULY 2010

  • Yield: Makes 6 servings
  • Prep time: 20 Minutes
  • Fry: 2 Minutes


  • 1 pound unpeeled, uncooked fresh or frozen large CERTIFIED WILD AMERICAN Shrimp
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon coarsely ground MCCORMICK Gourmet Collection Black Pepper
  • 1/4 teaspoon MCCORMICK Gourmet Collection Ground Cayenne Red Pepper
  • 1/4 teaspoon MCCORMICK Gourmet Collection Cajun Seasoning
  • 3/4 teaspoon salt, divided
  • 2 egg whites
  • 1 cup unsweetened frozen shredded coconut, thawed
  • 1 cup finely chopped macadamia nuts
  • 1/2 cup Japanese breadcrumbs (panko)
  • 6 cups vegetable oil
  • Warm Tropical Salsa


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-qt. Dutch oven; heat over medium-high heat to 350°. 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.

Place Warm Tropical Salsa in a serving bowl; place bowl in center of a serving dish. Arrange shrimp around salsa. Serve warm.