Coconut Shrimp with Pineapple Salsa |
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Prep Time: 6 Minutes Cook Time: 6 Minutes |
Ready In: 12 Minutes Servings: 1 |
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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 |
Directions:
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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