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"The belly rules the mind."--Spanish Proverb

Aunt Molly's Coconut Shrimp with Pineapple Salsa Recipe

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This recipe for Aunt Molly's Coconut Shrimp with Pineapple Salsa is from A Recipe for Success, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Coconut Shrimp:

12 jumbo shrimp
2 large egg whites, lightly beaten
Dash of ground red pepper
1/4 tsp. salt
1/2 cup cornstarch
1 cup sweetened flaked coconut
Pineapple Salsa (see recipe below)

Pineapple Salsa:

1/4 cup mirin (Japanese rice wine)
1/4 cup chili sauce with garlic (optional)
1/4 cup chopped fresh cilantro
2 cups finely diced pineapple
3/4 cup diced papaya
1/2 cup diced red bell pepper
1/2 cup diced seeded cucumber
1/4 cup diced red onion
Directions:
Directions:
Coconut Shrimp:

1. Peel shrimp and devein, leaving tails on.
2. Pour oil into dutch oven or large pan to depth of 3.5”, heat oil to 350º.
3. Combine egg whites, ground red pepper, and salt in a shallow bowl. Place cornstarch in separate shallow bowl, place coconut in another shallow dish. Coat shrimp with cornstarch and shake off excess. Dip shrimp in egg white mixture; dredge in coconut.
4. Fry shrimp in 2 batches, 2-3 minutes or until golden brown. Drain. Serve with Pineapple Salsa.

Makes 1 dozen – do these in no more than 2 batches as the excess coconut burns in the oil.

Pineapple Salsa:

1. Stir together first 3 ingredients in a medium bowl.
2. Add remaining ingredients and toss well.

Makes 7 cups

 

 

 

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