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Ingredients

Shrimp
2 pounds large shrimp (10-12 count per pound), peeled and deveined
1 1/2 cups raw, unsalted macadamia nuts
1 1/2 cups Panko bread crumbs or other dry breadcrumbs
1 teaspoon Murray River Australian pink salt or other finishing salt
1 teaspoon coarsely ground fresh black pepper
3/4 cup all-purpose flour
2 large eggs, beaten

Coconut Chutney
2 cups pineapple juice
2 cups unsweetened, dried, shredded coconut
1/2 teaspoon ground cumin
1/2 tablespoon ground coriander
1 tablespoon ground ginger
1/2 tablespoon red pepper flakes
3 tablespoons chopped cilantro

Description

Macadamia Nuts, Native To Australia, Make A Very Crispy, Tasty Coating For Shrimp. A Quick-to-assemble Coconut Chutney Adds A Touch Of Both Sweetness And Heat.

Wholefoods