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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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For a tropical taste guests are sure to find delightful, serve this crunchy coconut-coated shrimp with a sweet sauce. âThis is an impressive appetizer or can be served as a main course,â says Debbi Barate of Seward, Pennsylvania. âFor another easy dipping sauce, combine a favorite jam with some crushed red pepper flakes.â Ingredients:
1 pound uncooked jumbo shrimp (about 12), peeled and deveined |
1/4 cup king arthur unbleached all-purpose flour |
2 egg whites, lightly beaten |
1-1/3 cups flaked coconut |
oil for deep-fat frying |
1 jar (12 ounces) pineapple preserves |
1 tablespoon frozen nonalcoholic pina colada mix, thawed |
Directions:
1. Starting with the tail, make a slit down the inner curve of each shrimp; press lightly to flatten. In three separate shallow bowls, place the flour, egg whites and coconut. Coat the shrimp with flour; dip into egg whites, then coat with the coconut.
2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels.
3. In a small bowl, combine preserves and pina colada mix. Serve with shrimp. Yield: 4 servings.
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