Coconut Shrimp Recipe

Coconut Shrimp Recipe


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 sweetened shredded coconut

Oil for deep-fat frying


1 cup diced pineapple

1/2 cup finely chopped red onion

1/2 cup apricot preserves

1/2 cup minced fresh cilantro

2 tablespoons lime juice

1 jalapeno pepper, seeded and chopped

Salt and pepper to taste

How to make it

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 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.