Coconut Shrimp with a Pineapple Salsa

Coconut shrimp is a crowd favorite when dining out, crunchy, sweet, and savory all at the same time.

Ingredients

• 1 lb fresh shrimp (or frozen and thawed) peeled and deveined
• 1 cup cornstarch (or flour)
• 1 cup shredded coconut
• 1 cup panko breadcrumbs
• Pinch of salt
• 2 egg whites, beaten
• Vegetable oil for frying

For the Pineapple Salsa

• 1 cup fresh pineapple, diced
• 1 cup roma tomato, seeded and diced
• 1 cup red onion, diced
• 1 cup fresh cilantro, chopped
• Juice from one lime
• Salt and pepper, to taste
• 1 jalapeno, seeded and diced

Preparation

• 1 Place the coconut flakes and the panko, along with a generous pinch of salt, in a medium sized bowl and toss to combine.
• 2 Place the egg whites in a separate bowl and whisk them and finally the flour in a third bowl.
• 3 Dip the shrimp in first the flour (dust off any excess flour), then the egg whites, and finally in the shredded coconut mixture and coat generously.
• 4 Fry in hot oil for just a few minutes or until lightly golden brown. Drain on a paper towel and sprinkle with additional salt.

For the Salsa

• 1 Simply combine all the ingredients in a bowl and gently mix until it's all combined.
• 2 Keep at room temperature for a few minutes so the flavors really combine. Serve with crispy coconut shrimp and enjoy!