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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Jumbo shrimp is big on flavor when field editor Marie Hattrup from the Dalles, Oregon gives it a tropical twist. Coconut offers subtle sweetness, and the fruity salsa is delightful as a dip. Ingredients:
18 uncooked jumbo shrimp (about 1 pound) |
1/3 cup cornstarch |
3/4 teaspoon salt |
1/2 teaspoon cayenne pepper |
3 egg whites |
2 cups flaked coconut |
oil for deep-fat frying |
apricot-pineapple salsa: |
1 cup diced pineapple |
1/2 cup finely chopped red onion |
1/2 cup apricot preserves |
1/2 cup minced fresh cilantro |
2 tablespoons lime juice |
1 jalapeno pepper, seeded and chopped |
salt and pepper to taste |
Directions:
1. Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside. In a bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut.
2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels.
3. In a bowl, combine salsa ingredients. Serve with shrimp. Yield: 6 servings.
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