Coconut Shrimp with Apricot Pineapple Salsa

By dawn716

Ingredients

• 18 UNCOOKED JUMBO SHRIMP
• 1/3 C CORNSTARCH
• 3/4 t SALT
• 1/2 t CAYENNE PEPPER
• 3 EGG WHITES
• 2 C FLAKED COCONUT
• OIL FOR DEEP FRYING
• APRICOT-PINEAPPLE SALSA
• 1 C DICED PINEAPPLE
• 1/2 FINELY CHOPPED RED ONION
• 1/2 C MINCED FRESH CILANTRO
• 2 T LEMON JUICE
• 1 JALAPENO PEPPER. SEEDED AND CHOPPED
• SALT AND PEPPER TO TASTE

Details

Servings 6
Adapted from tasteofhome.com

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.