Coconut Shrimp w/Apricot/Jalapeno
Source of Recipe
Sandy
List of Ingredients
30 large uncooked shrimp, peeled and deveined, leave tails on
1/3 cup cornstarch
3/4 tsp salt1/2 tsp cayenne pepper
2 cups shredded sweetened coconut
3 large egg whites
Oil for fryingRecipe
Butterfly shrimp by using a small sharp knife to cut the curve on the back, devein the shrimp and spread the back open. Press slightly to flatten.
Mix cornstarch, cayenne, and salt in a medium bowl. Spread the coconut in an even layer on a baking sheet. Beat egg whites until frothy. Dip each shrimp in the cornstarch mixture, then the egg white, then press into the coconut to cover both sides. Heat 1" of oil in a skillet and fry shrimp, about 1 minute on both sides. Drain on paper towels.
*Note* I preferred the baked version- spray a baking sheet with cooking spray and arrange the shrimp on it. Drizzle olive oil over the shrimp and bake at 425* for 15 minutes.
Apricot-Jalapeno Dipping Sauce
Makes 1 cup
3/4 cup apricot preserves
1/2 cup chicken broth
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 large jalapeno, minced
juice of 1 lime
salt, to taste
Stir all ingredients together in medium saucepan. Bring to a boil and reduce heat, and simmer until reduced to 1 cup. (This takes awhile.) Season with salt. Cool to lukewarm and serve with shrimp.
*Note* I thought the sauce needed more jalapeno- I will use 2 next time. Also, I mixed 2 tablespoons cornstarch with 2 tablespoons water, and added it to the simmering sauce. Simmer at least 2 more minutes. Thickens it right away.
Serves 10
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