- 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
- Vegetable oil for deep-fat frying
- APRICOT-PINEAPPLE SALSA:
- 1 cup diced pineapple
- 1/2 cup finely chopped red onion
- 1/2 cup apricot preserves
- 1/4 cup minced fresh cilantro or parsley, stems removed
- 2 tablespoons lime juice
- 1 jalapeno pepper, seeded and chopped
- Salt and pepper to taste
- 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 mixing 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.
Reviews forCoconut Shrimp
"I baked mine. Very good... the salsa was different. I enjoyed it and will try to think of other meals I can have it with."
"I followed the recipe to the T and it turned out great!!"