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Coconut Shrimp

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Ingredients

  • APRICOT-PINEAPPLE SALSA:
  • 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

Details

Servings 6

Preparation

Step 1

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 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.

Yield: 6 servings.

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