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Coconut Shrimp with Pineapple Salsa

Photo: Con Poulos; Styling: Deborah Williams
Prep time 6 mins
Cook time 6 mins
Yield Makes 1 dozen


  • 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
  • Pineapple Salsa

How to Make It

  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.

Rusty Harpoon Restaurant & Tavern, Kaanapali, Maui, Hawaii