Coconut Macadamia Shrimp With Warm Tropical Salsa |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
|
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 |
Directions:
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.
|
|