COCONUT SHRIMP

 

  • Cooking Time:
  • Servings:
  • Preparation 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

Directions

  • 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

Notes

Categories: Appetizer 
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