Email to Cat      

Coconut Shrimp with Pineapple Salsa

Source of Recipe


Coastal Living, February 2010



List of Ingredients



• 12 jumbo shrimp
  
• Vegetable oil
  
• 2 large egg whites, lightly beaten
  
• Dash of ground red pepper
  
• ¼ tsp salt
  
• ½ cup cornstarch
  
• 1 cup sweetened flaked coconut
  
• Pineapple Salsa (recipe follows)
  






Instructions



1. Peel shrimp, leaving tails on, and devein. Pour oil into a Dutch oven to a depth of 3½ inches. Heat oil to 350° F.
   
   
2. Combine egg whites, ground red pepper, and salt in a shallow bowl. Place cornstarch in a separate shallow dish; place coconut in another shallow dish. Coat shrimp with cornstarch, shaking off excess. Dip shrimp in egg-white mixture; dredge in coconut.
   
   
3. Fry shrimp, in two batches, 2 to 3 minutes or until golden brown. Drain. Serve with Pineapple Salsa.
   
   Makes 1 dozen.
   
   ............
   
   PINEAPPLE SALSA
   
   • ¼ cup mirin (Japanese rice wine)
   • ¼ cup chile sauce with garlic
   • ¼ cup chopped fresh cilantro
   • 2 cups finely diced pineapple
   • ¾ cup diced papaya
   • ½ cup diced red bell pepper
   • ½ cup diced seeded cucumber
   • ¼ cup diced red onion
   
   Stir together first 3 ingredients in a medium bowl. Add remaining ingredients; toss well.
   
   Makes 7 cups.