Ingredients
18 uncooked jumbo shrimp (about 1 pound)1/3 cup cornstarch3/4 teaspoon salt1/2 teaspoon cayenne pepper3 large egg whites2 cups sweetened shredded coconutOil for deep-fat fryingAPRICOT-PINEAPPLE SALSA:1 cup diced pineapple1/2 cup finely chopped red onion1/2 cup apricot preserves1/2 cup minced fresh cilantro2 tablespoons lime juice1 jalapeno pepper, seeded and choppedSalt and pepper to taste Lime wedges, optional
Preparation
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.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels.
In a bowl, combine salsa ingredients. Serve with shrimp and, if desired, lime wedges.
