Coconut Shrimp

Description

Contributed by Catsrecipes Y-Group

• Source: Taste of Home
• Makes 6 servings.

Ingredients

• 18 uncooked jumbo shrimp (about 1 lb)
• ⅓ cup cornstarch
• ¾ tsp salt
• ½ tsp cayenne pepper
• 3 egg whites
• 2 cups flaked coconut
• oil for deep fat frying

Apricot Pineapple Salsa

• 1 cup diced pineapple
• ½ cup finely chopped red onion
• ½ cup apricot preserves
• ½ cup minced fresh cilantro
• 2 tbsp lime juice
• 1 jalapeno pepper, seeded and chopped
• salt and pepper to taste

Procedures

1. Peel and devein shrimp, leaving tails intact.
2. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten.
3. In a shallow dish, combine the cornstarch, salt and cayenne.
4. Set aside.
5. In a mixing bowl, beat egg whites until stiff peaks form.
6. Place the coconut in another shallow dish.
7. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut.
8. In an electric skillet or deep fat fryer, heat oil to 375°F.
9. Fry shrimp, a few at a time, for 1 to 1½ minutes on each side or until golden brown.
10. Drain on paper towels.
11. In a bowl, combine salsa ingredients.
12. Serve with shrimp.