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COCONUT SHRIMP

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Ingredients

  • APRICOT-PINEAPPLE SALSA:
  • 18 uncooked jumbo shrimp
  • 1/3 cup cornstarch
  • 3/4 tsp salt
  • ½ tsp cayenne pepper
  • 3 egg whites
  • 2 cups flaked coconut
  • Vegetable oil for deep-fat frying
  • 1 cup diced pineapple
  • ½ cup finely chopped red onion
  • ½ cup apricot preserves
  • 1/4 cup minced cilantro
  • 2 tbsp lime juice
  • 1 medium jalapeno pepper
  • Salt and pepper to taste

Details

Preparation

Step 1

Peel and devine shrimp leaving tails intact. Make a slit down inner curve of each shrimp, starting at the tail; press lightly to flatten. In a shallow dish combine the cornstarch, salt and cayenne pepper; set aside. In a mixing bowl beat egg whites until stiff peaks form. Place the coconut in another shallow bowl. Coat shrimp with cornstarch mixture; dip into egg whits, then coat with coconut.

In an electric skillet or deep fay fryer, heat oil to 375 degrees. 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.

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