Pineapple, Macadamia, Coconut Baked Shrimp With Citrus Sauce
"No frying, fresh flavors and a great addition of macadamia nuts gives this baked shrimp a great taste. This really isn't hard and cooks very quickly. When I make this for a dinner party, I always get the jumbo shrimp, but a good extra large shrimp will work just fine. TIPS: For the pineapple juice in the recipe, I just bought a couple of cans of the sliced pineapple rings and used the juice in the recipe, but then baked the rings along side the shrimp for a nice side dish. Also ... I love to serve this with a very simple rice pilaf and add some chopped scallions and chopped macadamia nuts to tie all the flavors together. It makes a great easy side dish."
- Ready In:
- 40mins
- Ingredients:
- 17
- Yields:
-
24 Shrimp
- Serves:
- 4-6
ingredients
- 24 extra large shrimp, peeled, tails on and deveined
-
Cornstarch (Coating 1)
- 2⁄3 cup cornstarch
- 1⁄2 teaspoon ground red pepper
- 1⁄2 teaspoon salt
-
Egg Wash (Coating 2)
- 3 egg whites
- 1 tablespoon honey
- 1 tablespoon pineapple juice
-
Coconut (Coating 3)
- 1 cup coconut, lightly chopped
- 1⁄4 cup macadamia nuts, fine ground
- 1⁄2 teaspoon cumin
-
Citrus Dipping Sauce
- 1 cup orange juice
- 2 tablespoons lime juice
- 1⁄2 cup pineapple juice
- 2 teaspoons fresh ginger, grated (you could use 1 teaspoon ground, but the fresh gives it so much more flavor)
- 1⁄2 teaspoon minced garlic
- 2 -3 teaspoons cornstarch
-
Options
- pineapple (after using the juice in the recipe, bake the rings along side the shrimp and serve as a side dish)
directions
- Shrimp -- Peel, leave the tails on and devein. To devein, run a knife from the tail to the tip, and make a thin cut, just enough so you can remove the black vein.
- Dipping Sauce -- It just takes minutes to heat up, but now is a good time to get it ready to go. This can be heated up as the shrimp cooks. Just add everything in a small sauce pan and set on the stove. And remember, if you use the pineapple juice from a can of pineapple rings (save those rings), you can bake those for a side dish as you bake the shrimp.
- Coatings -- #1) In a small pan or bowl, mix the corn starch, salt and pepper and set to the side. #2) Mix the egg whites, honey and pineapple juice (you may want to heat up the honey for a few seconds in the microwave so it is easier to mix in). Just set to the side. #3) Lastly, add the coconut, macadamia nuts, and cumin -- again, to a small bowl or pie plate and set to the side.
- NOTE: I chop my macadamia nuts in my small food processor so they are fine ground, remove to the bowl or plate. Now the coconut -- I add this to my food processor and pulse only 1-2 times. Coconut is moist, and you don't want to puree it, so go easy.
- Shrimp -- Make sure the shrimp are dry, then and dip in the corn starch mixture, this will allow the coating to stick well. Next, the egg white, and then in the nut and coconut mixture.
- Bake -- Heat your oven to 400 degrees. Either spray a baking sheet with a non-stick spray or I prefer to line the baking sheet with parchment paper. Add the shrimp lying on their sides and spray with a non stick spray, (this will make the coconut crust get golden brown). Bake 7-10 minutes on the middle shelf until golden brown and flip. Cook another 5-7 minutes and they are done. They will start to curl up and the coconut will be golden brown.
- Note: Remember those pineapple rings? Melt 2 tablespoons butter and 2 tablespoons brown sugar in a small cup in the micro for 10 seconds. Brush on the pineapple rings and put them right on the same baking sheet as the shrimp. They won't take quite as long, so just check them. A great side dish and easy.
- Sauce -- As the shrimp bakes, your sauce is ready to go. Just heat to medium to medium high, you want it to come to a light boil, and then reduce to medium low. The corn starch once heated will naturally thicken the sauce. If you want it a bit thinner, just add a bit more orange juice or pineapple juice, that is up to you how thick or thin you want it. Serve warm.
- Serve -- Just ENJOY! I like to serve a little sauce in cups on each plate with the shrimp, the rice pilaf and my grilled pineapple rings.
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RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
