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

Coconut Shrimp with Pineapple Salsa

Coastal Living FEBRUARY 2010

  • Yield: Makes 1 dozen
  • Cook time:6 Minutes
  • Prep time:6 Minutes

Ingredients

  • 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

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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