Cinco De Mayo coconut shrimp

• Prep: 20 min. Cook: 25
• Yield: 6 Servings

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Ingredients

• 18 uncooked jumbo shrimp (about 1 pound)
• 1/3 cup cornstarch
• 3/4 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 3 egg whites
• 2 cups flaked coconut
• Oil for deep-fat frying
• APRICOT-PINEAPPLE SALSA:
• 1 cup diced pineapple
• 1/2 cup finely chopped red onion
• 1/2 cup apricot preserves
• 1/2 cup minced fresh cilantro
• 2 tablespoons lime juice
• 1 jalapeno pepper, seeded and chopped
• Salt and pepper to taste

Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside. In a bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut.

Directions

• 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.
• In a bowl, combine salsa ingredients. Serve with shrimp. Yield: 6 servings.

 AND TIPS: 

MAKE sure your shrimp is cleaned, I will post how to clean them.  

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

HERE ARE several dips to use with your shrimp. 

2 paprika (tabl) 2 tbsps cumin 2 tbsps garlic powder 1 tbsp onion powder 2 tbsps kosher salt 12 tbsp ground cinnamon 12 tbsp red pepper flakes 12 tbsp black pepper 2 lime (juice) 2 lbs shrimp (cleaned)

Mix all the ingredients from Paprika to Black Pepper together with Shrimp and marinate for 15-20 mins (no longer or else the acid from the lime juice will start to cook the shimp).
SAUCEserves 10

1 cup mayonnaise

1 sour cream 1 lime (juice) 2 chipotle chile (adobo seeded and chopped) 2 tbsps adobo seasoning (sauce the chipolte) 2 tsps ground cumin 12 cup chopped cilantro

2 tbsps olive (oil veg, canola whatever you have on hand)


DIRECTIONS
mix all ingredients, allow 2 hours or over night to chill and
 blendthe flavors come together nicely when allowed to be covered
and blended together. 

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SPICEY LOUISIANA SHRIMP AND CREAM CHEESE DIP

 serves 10

INGREDIENTS

10 cups water 20 tsps cajun seasoning (creole) 5 lbs shrimp (peeled) 7 eight ounce cream cheese (room temperature) 25 tbsps broth (reserved shrimp) 10 tbsps lemon juice 10 tsps onion powder DIRECTIONS

bring two cups of water to a boil,  clean and devein shrimp if it is not already cleaned

believe me you do not want to eat the brown streak inside :D

when water is boiling add  4 tablespoons of cajun  or creaole seasoning. 

2.)  do not over cook shrimp....... only 2 minutes or until pink color. if 

      over cooked it will be very rubbery. 

3.)  remove shrimp and reserve 1/4 cup of shrimp juice.

4.)  do not leave shrimp out,  place in bowl, cover and refrigerate 2 hours to 6 hours

5.)  in seperate bowls  mix onion powder, garlic poweder, cayenne, rest of cajun or creaole seasoning

6.)  make sure cream cheese is room temperature, add hot sauce , chopped green onions

       lemon juice, chopped parsley,  blend well ,  this can be made ahead of time. 

2 hours before serving,  allow the cream cheese mixture to become room temp again 

and gently fold in the shrimp. folding is using a spatula going down the sides of the 

bowl, under the mixture and bring the mixture gently over the top of the shrimp.

do this umtil shrimp are well covered.  

great with crackers or tortilla or pita chips

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