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These fried coconut-lime shrimp have a sweet crunch that pairs well with a homemade pineapple salsa. Every bite will make you feel like you’re on a tropical vacation! Make them for dinner and serve with rice, or whip them up as a party appetizer. They go great with margaritas too — just saying.
For the shrimp:
- 1 1/2 pounds raw jumbo shrimp, deveined with tails on
- 1/3 cup cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 cups sweetened shredded coconut
- 3 large egg whites
- Vegetable oil (for deep frying)
For the salsa:
- 1 1/2 cup chilli sauce
- 1 1/2 cup small-diced pineapple
- 1 jalapeño, diced
- 1/2 lime, juiced
- 1/4 cup cilantro
- Use a small, sharp knife to butterfly your shrimp. Start by cutting at the top of the inward curve, just below the tail. Cut each one more than halfway through toward the outward curve (as if you were going to cut it in half, but don’t cut all the way through). Open each shrimp and gently press to flatten.
- Mix the cornstarch, salt and cayenne pepper in a bowl.
- Pour the coconut into a separate bowl.
- Beat the egg whites in a third bowl until frothed.
- Dip one shrimp in the cornstarch mixture and shake off the excess. Next, dip the shrimp into the egg whites. Then, press the shrimp into the coconut on both sides to completely cover. Set shrimp aside on a baking sheet or large dish. Repeat with the remaining shrimp.
- Pour the vegetable oil into a large pot or deep skillet so the oil is about two inches deep. Heat oil to 350° F.
- Once the oil is ready, deep fry the shrimp in batches for about one minute or until cooked through.
- Transfer the shrimp to paper towels to drain. Repeat until all of the shrimp is cooked.
- For the salsa: Mix chili sauce, pineapple, jalapeño, lime juice and cilantro in a bowl.
- Serve shrimp with the salsa.
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