COCONUT SHRIMP

By á-1459

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

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.