Coconut Shrimp

By GmaJan12

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.