Coconut-Macadamia Crusted Shrimp

1 lb. peeled, deveined shrimp
1/2 cup all-purpose flour
zest of 1 lime
1 teaspoon kosher salt
pinch of cayenne pepper (optional)
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
2 large eggs, whisked
3/4 cup chopped salted macadamia nuts
3/4 cup sweetened coconut

Dipping Sauce:

1 very ripe medium mango
1 cup chopped pineapple chunks (I used fresh, but you could substitute drained pineapple chunks)
Juice of 1 lime
Pinch or 2 of kosher salt
Pinch of cayenne pepper, if desired

Instructions:

Preheat oven to 450. Lightly crumple some aluminum foil and place it on a large baking sheet. Set aside.
In a shallow bowl or on a plate, combine the chopped macadamia nuts and the coconut. Set aside.
Rinse the shrimp. In a large Ziploc bag, combine the flour, lime zest, kosher salt, cayenne, garlic powder, and onion powder. Add the shrimp and toss to coat.
Shake the excess flour from the shrimp. If your shrimp are smaller, dip a few shrimp at a time in the egg mixture, shake off the excess, and then roll them in the coconut/macadamia mixture. Place on the prepared baking sheet. If your shrimp are large, work with one at a time. Repeat with remaining shrimp.
Place the baking sheet in the pre-heated oven. Bake for 10 minutes (slightly longer if your shrimp are very large).
While the shrimp are cooking, combine the mango, pineapple, salt, and cayenne in a blender. Blend until smooth. Serve the hot shrimp immediately with the dipping sauce. Makes 4 servings.

Shared by Brighten

Recipe by Our Best Bites