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Photo by: Photo: Con Poulos; Styling: Deborah Williams

Coconut Shrimp with Pineapple Salsa

  • Yield: Makes 1 dozen

Ingredients

  • 12 none jumbo shrimp
  • none Vegetable oil
  • 2 none large egg whites, lightly beaten
  • none Dash of ground red pepper
  • 1/4 teaspoon salt
  • 1/2 cup cornstarch
  • 1 cup sweetened flaked coconut
  • none Pineapple Salsa

Preparation

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.

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Coconut Shrimp with Pineapple Salsa Recipe

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