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Coconut-Crusted Fried Shrimp

Source of Recipe

Ginny (ginnysgot3) 2001


List of Ingredients

24 raw jumbo shrimp (about 1½#), peeled, deveined, tails left intact)
1/3 cup cornstarch
3/4 t salt
1/2 t cayenne pepper
2 cups sweetened shredded coconut
3 large egg whites
Vegetable oil for deep-frying
Pineapple-Apricot Salsa (recipe follows)


Recipe

Using a small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as a book) and press slightly to flatten.

Mix cornstarch, salt and cayenne in medium bowl. Place cocnut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp into egg whites, then press shrimp into cocnut; turn shrimp over and press into coconut again to coat both sides.

Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping.

Makes 6 servings.

Pineapple-Apricot Salsa:

1 c finely chopped peeled cored fresh pineapple
1/2 c finely chopped red onion
1/2 c apricot-pineapple preserves
1/4 c chopped fresh cilantro
2 T fresh lime juice
1 1/2 T minced seeded jalapeno chili

Toss all ingredients in small bowl to blend. Season with salt and pepper. Can be made 1 day ahead. Cover and chill.
Makes about 1 3/4 cups