Spicy Coconut Shrimp with Apricot & Pineapple Salsa
24 Jumbo Shrimp (Raw) ~ Peeled, De-veined, Tails left intact
1/3 Cup Cornstarch
3/4 Tsp. Sea Salt
2 Tsp. Crazy Cats Creole Seasoning
2 Cups Shredded Coconut
3 Large Egg whites
Vegetable oil (for deep-frying)
Using a small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as if a book) and press slightly to flatten. Mix cornstarch, salt and Creole Seasoning in a medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides. Pour enough oil into a heavy large pot to reach depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. After drained, arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping.
1 Cup finely chopped peeled cored fresh pineapple
1/2 Cup finely chopped red onion
1/2 Cup apricot or pineapple preserves
1/4 Cup chopped fresh cilantro
2 Tbsp. Fresh Lime juice
1 1/2 Tbsp. Jalapeño ~ Minced
Mix all ingredients together.