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
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
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.