Coconut Shrimp

Description
Contributed by Catsrecipes Y-Group
 * Source: Taste of Home
 * Makes 6 servings.

Ingredients

 * 18 uncooked jumbo shrimp (about 1 lb)
 * ⅓ cup cornstarch
 * ¾ tsp salt
 * ½ tsp cayenne pepper
 * 3 egg whites
 * 2 cups flaked coconut
 * oil for deep fat frying

Apricot Pineapple Salsa

 * 1 cup diced pineapple
 * ½ cup finely chopped red onion
 * ½ cup apricot preserves
 * ½ cup minced fresh cilantro
 * 2 tbsp lime juice
 * 1 jalapeno pepper, seeded and chopped
 * salt and pepper to taste

Directions

 * 1) Peel and devein shrimp, leaving tails intact.
 * 2) Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten.
 * 3) In a shallow dish, combine the cornstarch, salt and cayenne.
 * 4) Set aside.
 * 5) In a mixing bowl, beat egg whites until stiff peaks form.
 * 6) Place the coconut in another shallow dish.
 * 7) Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut.
 * 8) In an electric skillet or deep fat fryer, heat oil to 375°F.
 * 9) Fry shrimp, a few at a time, for 1 to 1½ minutes on each side or until golden brown.
 * 10) Drain on paper towels.
 * 11) In a bowl, combine salsa ingredients.
 * 12) Serve with shrimp.