Crispy Coconut Shrimp and Pineapple Salsa, it’s like going to the tropics without having to leave home!

Coconut Shrimp
1 cup shredded sweetened coconut
1 cup bread crumbs
1 teaspoon cayenne
1 teaspoon salt
1 cup cornstarch
1 cup egg whites
1 dozen shrimp
canola oil for frying

Directions: In one bowl, mix together shredded coconut and bread crumbs.  In another bowl mix together cornstarch, salt and cayenne.  In the third bowl pour the egg whites and whisk until you see little bubbles.  Peel the shrimp, devein and butterfly.  Pour oil in a pan and heat on medium until hot.  Dredge the shrimp first in cornstarch, then egg white and then flour coconut mixture.  press down the coconut to ensure a good coating.  Fry in batches for 1-2 minutes, then flip and fry another minute or two until golden.  Drain on paper towel and sprinkle with a little kosher salt.  Serve immediately with dipping sauce or over rice with pineapple salsa.

Pineapple Salsa
1 cup diced fresh pineapple
1 cup seeded and diced tomato
1/2 cup diced red onion
1/2 chopped fresh cilantro
juice from 1 lime
dash of Tabasco
salt and pepper to taste

Directions: Combine all ingredients and stir gently. Place in refrigerator and serve cold

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Life.By Arcis.