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4 servings


0 hours 30 mins


0 hours 4-8 mins


0 hours 34-38 mins
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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


1/2 Cup Pineapple preserves or jam

3 Heaping Tbsp. fresh horseradish sauce


1. 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.

2. 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 seasfood 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.

3. 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.
4. Meanwhile, in a small bowl, mix the preserves and the horseradish sauce. Put to the side until ready to serve.

5. 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.

6. Remove to a paper towel lined plate and sprinkle with salt.

7. Serve the shrimp with the sauce on the side. Enjoy.

NOTES: 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 summer 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!

Do you like shrimp?  It is one of my favorite food groups… LOL.  Check out my Jicama Shrimp Wraps, my Shrimp, Proscuitto & Mango skewers or my Greek Shrimp with Feta Sauce

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