This presentation of shrimp has become a restaurant favorite and it's not very difficult to do at home. Make the Pineapple-Apricot Salsa for a a true tropical taste experience.
- Pineapple-Apricot Salsa:
- 1 cup finely chopped fresh pineapple
- 1/2 cup finely chopped red onion
- 1/2 cup apricot preserves
- 1/2 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons minced seeded jalapeno pepper
- Kosher salt
- Freshly ground black pepper
- 24 jumbo (16-count) shrimp (about 1 1/2 pounds), peeled, deveined, tails left intact
- 1/3 cup cornstarch
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 2 cups sweetened shredded coconut
- 3 large egg whites
- Peanut oil for frying
1. To prepare the salsa: Combine the pineapple, onion. preserves, cilantro, lime juice, and jalapeno in a medium bowl. Season with salt and pepper to taste. This can be made 1 day ahead; cover and refrigerate.
2. To prepare the shrimp: Using a small sharp knife and starting at the top of the inward curve, just below the tail, butterfly each shrimp. Cut it more than halfway through toward the outward curve, taking care not to cut the shrimp in two. Open each shrimp and press it slightly to flatten.
3. Mix the cornstarch, salt, and cayenne in a medium bowl. Piece the coconut in a pie dish. Beat the egg whites in another medium bowl until frothy. Dredge the shrimp in the cornstarch mixture; shake off the excess. Dip the shrimp into the egg whites, then press them into the coconut: turn the shrimp over and press them into the coconut again to coat both sides.
4. Pour enough oil into a large heavy-bottomed pot or an electric fryer to reach a depth of 2 inches. Heat until it registers 350 degrees F on a deep-fat thermometer. Working in batches, add some shrimp to the hot oil; deep-fry until they are cooked through, about 1 minute. Using a slotted spoon, transfer the shrimp to paper towels to drain. Arrange the shrimp on a platter. Serve them with the salsa for dipping.
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