Coconut Shrimp
CATEGORIES
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
  1. Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp,
  2. starting with the tail; press lightly to flatten.
  3. In a shallow dish, combine the
  4. cornstarch, salt and cayenne; set aside.
  5. In a mixing bowl, beat egg whites until stiff
  6. peaks form.
  7. Place the coconut in another shallow dish.
  8. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut.
  9. In an electric skillet or deep-fat fryer,
  10. heat oil to 375°.
  11. 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.
  12. In a bowl, combine salsa ingredients.
  13. Serve with shrimp.
  14. 6 servings