Coconut Macadamia Shrimp With Warm Tropical Salsa

Ingredients

• 1 pound unpeeled, uncooked fresh or frozen large CERTIFIED WILD AMERICAN Shrimp
• 1/2 cup all-purpose flour
• 1/4 teaspoon coarsely ground MCCORMICK Gourmet Collection Black Pepper
• 1/4 teaspoon MCCORMICK Gourmet Collection Ground Cayenne Red Pepper
• 1/4 teaspoon MCCORMICK Gourmet Collection Cajun Seasoning
• 3/4 teaspoon salt, divided
• 2 egg whites
• 1 cup unsweetened frozen shredded coconut, thawed
• 1 cup finely chopped macadamia nuts
• 1/2 cup Japanese breadcrumbs (panko)
• 6 cups vegetable oil
• Warm Tropical Salsa

Preparation

1. If frozen, thaw shrimp according to package directions. Peel shrimp, leaving tails on; devein, if desired.
2. Stir together flour, next 3 ingredients, and 1/4 tsp. salt in a medium-size shallow dish or pie plate. Whisk egg whites in a small bowl until slightly foamy. Stir together coconut, macadamia nuts, and breadcrumbs in another medium-size shallow dish or pie plate.
3. Dredge shrimp in flour mixture; dip in egg whites. Dredge in coconut mixture, pressing coconut mixture onto shrimp. Place shrimp on a large baking sheet.
4. Pour oil to a depth of 1 inch in a large 6-qt. Dutch oven; heat over medium-high heat to 350°. Fry shrimp, 5 to 6 at a time, 1 to 2 minutes or until golden brown. Drain on a paper towel-lined baking sheet. Sprinkle hot shrimp with remaining salt.
5. Place Warm Tropical Salsa in a serving bowl; place bowl in center of a serving dish. Arrange shrimp around salsa. Serve warm.