Coconut Shrimp With Pineapple Salsa

1. 1

   Peel shrimp, leaving tails on, and devein.

2. 2

   Pour oil into a Dutch oven to a depth of 3 1/2 inches. Heat oil to 350u00b0.

3. 3

   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.

4. 4

   Fry shrimp, in 2 batches, 2 to 3 minutes or until golden brown. Drain. Serve with Pineapple Salsa.

No nutritional information available.

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