Coconut Shrimp with Pineapple Salsa

Coastal Living
Coconut Shrimp with Pineapple SalsaRecipe
Photo: Con Poulos; Styling: Deborah Williams
Makes 1 dozen


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12 jumbo shrimp
Vegetable oil
2 large egg whites, lightly beaten
Dash of ground red pepper
1/4 teaspoon salt
1/2 cup cornstarch
1 cup sweetened flaked coconut


Prep: 6 Minutes
Cook: 6 Minutes

1. Peel shrimp, leaving tails on, and devein.

2. Pour oil into a Dutch oven to a depth of 3 1/2 inches. Heat oil to 350°.

3. Combine egg whites, ground red pepper, and salt in a shallow bowl. Place cornstarch in a separate shallow dish; place coconut in another shallow dish. Coat shrimp with cornstarch, shaking off excess. Dip shrimp in egg white mixture; dredge in coconut.

4. Fry shrimp, in 2 batches, 2 to 3 minutes or until golden brown. Drain. Serve with Pineapple Salsa.

Created date

January 2010