• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Macadamia Nut Crusted Shrimp W/ Green Apple and Coconut Slaw

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • ------------------------------------SLAW------------------------------------
  • 1 Fresh coconut, shell
  • -removed*
  • 1 lb Granny Smith apples, halved
  • -and cored
  • 1 sm Red bell pepper, julienned
  • 1 ts Cumin seeds, toasted, finely
  • -ground
  • 2 tb Fresh lemon juice
  • 1 bn Cilantro, coarsely chopped
  • 2 Jalapeno peppers, seeded and
  • -chopped
  • 2 Cloves garlic, finely
  • -chopped
  • 1 tb Salad oil
  • Salt and pepper, to taste


12 lg Shrimp, (about 1 pound)
Salt and pepper, to taste
2 c Macadamia nuts, lightly
2 tb Flour
2 tb Clarified butter
1 tb Extra-virgin olive oil

*(or 3/4 cup shredded coconut, preferably unsweetened)

1. To prepare the slaw: Shred the coconut and apples. Combine in a bowl
with the red pepper.

2. Add the cumin, lemon juice, cilantro, jalapeno peppers, garlic, oil,
salt and pepper. Toss well.

3. To prepare the shrimp: Shell, then butterfly the shrimp open by making a
deep cut on the top from head to tail; remove the vein. Season shrimp with
salt and pepper.

4. Grind nuts and flour until roughly chopped. Coat shrimp with nut

5. Heat a heavy skillet on low heat. Add clarified butter and oil; melt and
combine. Turn up the heat to medium-low. Sear shrimp, turning once, until
golden and cooked through. (Do not let the pan get too hot as the nuts burn

6. Serve the shrimp over the coconut slaw.

>From Chef Jeffrey O'Brien, Head Chef at the Washington State Convention
and Trade Center, Seattle, Washington.

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