More Great Recipes: Appetizer

Coconut Shrimp


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

18 uncooked jumbo shrimp (about 1 pound)
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
3 egg whites
2 cups flaked coconut
Oil for deep-fat frying
APRICOT-PINEAPPLE SALSA:
1 cup diced pineapple
1/2 cup finely chopped red onion
1/2 cup apricot preserves
1/2 cup minced fresh cilantro
2 tablespoons lime juice
1 jalapeno pepper, seeded and chopped
Salt and pepper to taste


Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp,


starting with the tail; press lightly to flatten.


In a shallow dish, combine the


cornstarch, salt and cayenne; set aside.


In a mixing bowl, beat egg whites until stiff


peaks form.


Place the coconut in another shallow dish.


Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut.


In an electric skillet or deep-fat fryer,


heat oil to 375°.


Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels.


In a bowl, combine salsa ingredients.


Serve with shrimp.


6 servings


Pairs Well With


Notes

Oh nice.. can't wait to try these..

Also good with just apricot preserves as a dipping sauce.

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