Coconut Shrimp with Pineapple Salsa
Source of Recipe
Coastal Living, February 2010
List of Ingredients
- 12 jumbo shrimp
- Vegetable oil
- 2 large egg whites, lightly beaten
- Dash of ground red pepper
- � tsp salt
- � cup cornstarch
- 1 cup sweetened flaked coconut
- Pineapple Salsa (recipe follows)
Instructions
- Peel shrimp, leaving tails on, and devein. Pour oil into a Dutch oven to a depth of 3� inches. Heat oil to 350� F.
- 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.
- Fry shrimp, in two batches, 2 to 3 minutes or until golden brown. Drain. Serve with Pineapple Salsa.
Makes 1 dozen.
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PINEAPPLE SALSA
� � cup mirin (Japanese rice wine)
� � cup chile sauce with garlic
� � cup chopped fresh cilantro
� 2 cups finely diced pineapple
� � cup diced papaya
� � cup diced red bell pepper
� � cup diced seeded cucumber
� � cup diced red onion
Stir together first 3 ingredients in a medium bowl. Add remaining ingredients; toss well.
Makes 7 cups.
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