Interestingly enough, this coconut shrimp dish was from my first blog. Ah memories. And seafood.
Salsa recipe adapted from Epicurious.com
1/2 can crushed pineapple
1/2 cup finely chopped red onion
1/4 cup apricot preserves
1/4 cup pineapple preserves
1/4 cup chopped fresh cilantro
2 tbsp. lime juice
1 small jalepeño chili, finely chopped
12 uncooked jumbo shrimp, peeled, deveined, tails left intact
1/4 cup cornstarch
1/3 tsp. salt
1/4 tsp. cayenne pepper
1 cup sweetened shredded coconut
2 egg whites
Toss the ingredients for the salsa and season with salt and pepper. Seriously. That’s it.
After you’ve cleaned the shrimp, mix together the cornstarch, salt and cayenne pepper in a small or shallow mixing bowl. Toss the shrimp in the bowl to coat the shrimp. Dredge the covered shrimp in a bowl of egg whites, then transfer to a bowl or dish of shredded coconut. It’s important to really press the coconut onto the shrimp, otherwise pieces of it will fall off during the frying process.
Fill a hot, small pan with oil to about 350 degrees. Don’t be a hero here. Do not try to cook them all at the same time. I fried mine one at a time, carefully removing them and letting them sit on a paper towl to drain excess oil while the next one cooked. The reason you’re doing this is because the coconut will burn very quickly, and you’ll come out with blackened and burnt coconut shrimp.