Macadamia crusted shrimp is one of my favorite summer dishes. This is one of those dishes you have in the “beachy” resort towns on the East Coast… the Hamptons, Cape Cod, The Jersey Shore… if you’ve been there you know. There used to be this amazing little restaurant and bar right on Old Montauk Highway in Montauk called Cyrils. It really was just what we’d call a little “hole in the wall” and the greatest spot on the East End. You’d be heading to Montauk, pull off to the side of the road and grab a drink or something to eat…it was casual, fun and the owner was a wonderful character who spent his winters in Anguilla and his summers in Montauk. The place grew in popularity over the years and you’d have to park a half mile down the road and wait 20 minutes for a beer but there was music, fun and a feeling that you had truly “escaped” the city.
It was here that I had the greatest Macadamia Crusted Shrimp with some sweet and spicy dipping sauce and a million years later, I still remember that dish. This is my nod to that dish and the great times had at that little side of the road hang out. I recently heard Cyril passed from complications of Covid and that is sad. But,he left a legacy … relax and enjoy life and good food. I’m sure there are lots of people out there that remember that spot and maybe this dish. It isn’t hard to make and it is definitely delicious!
Let’s start by grounding up our macadamia nuts in a food processor. You want course pieces about the same size as the panko breadcrumbs you’ll be mixing these will.
Then, you’ll set up a traditional breading station.
In one bowl you’ll have Wondra or regular, all-purpose flour seasoned with salt and pepper. In a second bowl, you’ll beat the egg with a little water and salt and pepper and in your third bowl, you’ll have the ground up macadamia nuts and panko breadcrumbs also seasoned with salt and pepper.
Peel your shrimp and dredge them in the flour first. Shake off excess. Dip into the egg and let the excess drip off. Next, roll the shrimp in the panko/macadamia nut mixture to make sure it sticks firmly to the shrimp. Repeat with all the shrimp and have them on a platter. Chill in the refrigerator for about 20 minutes to set up.
While they are chilling, mix your preserves and horseradish to create a dipping sauce. Put to the side.
Heat your oil in a cast iron skillet until 350 degrees and ready to fry up the shrimp.
Do you like shrimp? It is one of my favorite food groups. Check out my Jicama Shrimp Wraps, my Shrimp, Proscuitto & Mango skewers or my Greek Shrimp with Feta Sauce
You are now ready to start frying up the shrimp. Add about half to the skillet (don’t over crowd the pan) and cook for a couple of minutes on both sides. Move to a paper towel lined plate to drain. Lightly sprinkle with salt. Do this with the second batch of shrimp and then serve all on a platter with the dipping sauce on the side. So easy and so delicious. Enjoy!
Looking for other summer inspired dishes? Try some of my other favorites:
Shrimp, Summer Corn and Tomato Salad
Exotic Fruit Salad with Honey Lime Dressing
Macadamia Crusted Shrimp
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Lb. Jumbo Shrimp, peeled & Deveined & tail left on
- 2 Eggs, beaten
- 1/2 Cup Wondra flour
- 1 Cup Panko breadcrumbs
- 1/2 Cup Macadamia nuts, finely chopped
- 1 Tsp. Old Bay seasoning
- Kosher salt and freshly ground black pepper
- 1/2 Cup Canola oil
SAUCE
- 1/2 Cup Pineapple preserves or jam
- 3 Heaping Tbsp. fresh horseradish sauce
Instructions
- Set up you breading station by having a plate for the Wondra flour. Season it with a pinch of salt and several grinds of black pepper. Next, have a bowl for the two beaten eggs. Add a splash of water and a pinch of salt and several grinds of black pepper. In a third large bowl, mix the panko and finely chopped macadamia nuts. Add a pinch of salt and a few grinds of black pepper. Note that I just throw the nuts in a food processor and pulse a few time to get them finely chopped.
- In a separate bowl or on a plate, season the raw shrimp with the Old Bay Seasoning, a pinch of salt and a few grinds of black pepper. Toss the shrimp so they are all coated with the seasonings. Note: When you peel your shrimp, be sure to save the shells in a plastic bag in the freezer. These will come in handy when making seafood stocks and soups. Even if you haven’t made any of my recipes using seafood stock YET, you will eventually so just keep them in the freezer. Take a look at this recipe that using shrimp shells to make the base of the soup (and one of my all time favorite recipes). Shrimp and Lobster Corn Chowder.
- Proceed with dredging each shrimp first in the flour, then in the egg mixture and then in the panko/nut mix. Shake off excess after each step. Place each prepared shrimp on a large platter. When done refrigerate the shrimp for about 20 minutes to set up.
- Meanwhile, in a small bowl, mix the preserves and the horseradish sauce. Put to the side until ready to serve.
- Heat the oil on the stove in a large cast iron skillet. Once it reaches 350 degrees (use a thermometer to test the oil), place the shrimp in the oil to fry. Make sure you don’t crowd the pan. Let cook until golden brown and flip once to fry the other side. Total cooking time should be 3-4 minutes. You may have to do this in batches. Be sure the oil returns to the proper temperature in between batches of shrimp.
- Remove to a paper towel lined plate and sprinkle with salt.
- Serve the shrimp with the sauce on the side. Enjoy.
