Best Coconut Macadamia Shrimp Wpineapple Mango Chutney Recipes

TROPICAL QUINOA

Steps:

• Mix the quinoa and water in a saucepan over medium heat, and bring to a boil. Cover, reduce heat, and simmer until all the water is absorbed, 10 to 12 minutes. Remove from heat, and stir in the dried pineapple, dried mango, coconut flakes, macadamia nuts, hot and regular mango chutney until thoroughly combined. Serve hot.

PINEAPPLE, MACADAMIA, COCONUT BAKED SHRIMP WITH CITRUS SAUCE

Steps:

• 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.

MANGO-PINEAPPLE CHUTNEY

Steps:

• Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
• Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

COCONUT SHRIMP AND MANGO DIPPING SAUCE

Steps:

• For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
• For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
• Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
• Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
• Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.