Coconut Shrimp

Coconut Shrimp

18 uncooked jumbo shrimp (about 1 lb.) 1/3 cup cornstarch 3/4 t. salt 1/2 t. cayenne pepper 3 egg whites 2 cups flaked coconut Oil for deep fat frying Apricot Pineapple Salsa: 1 cup diced pineapple 1/2 cup finely chopped red onion 1/2 cup apricot preserves 1/2 cup minced fresh cilantro 2 T. 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. Makes 6 servings. Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face. Source: Taste of Home

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