MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coconut Shrimp
Categories: Seafood, Vegetables, Breads, Chilies, Citrus
Yield: 4 servings

MMMMM----------------------------DIP---------------------------------
1 c Orange marmalade or apricot
- preserves
1 tb Dijon mustard
1 ts Sriracha or other chile
- sauce (opt)
1 ts Fresh lime juice, plus more
- as needed
pn Salt

MMMMM---------------------------SHRIMP--------------------------------
1/2 c Cornstarch
1 tb Fresh lime zest (from 2 to 3
- limes)
1 1/2 ts Fine sea salt
1/3 ts Ground cayenne (opt)
4 lg Egg whites
1 c Finely shredded unsweetened
- coconut
1/2 c Panko bread crumbs
Salt & black pepper
1 lb Large (U-25) raw shrimp;
- peeled & deveined, tails
- on
4 tb (to 5 tb) coconut or canola
- oil; for frying, more as
- needed

MAKE THE DIP: In a small bowl, combine marmalade,
mustard, Sriracha (if using), lime juice and salt. Stir
until fully incorporated. If it’s too thick, add a touch
more lime juice.

MAKE THE SHRIMP: Place the cornstarch, lime zest, salt
and cayenne (if using) in a shallow bowl. Whisk the egg
whites in another bowl until frothy. Toss the coconut
and panko in another shallow bowl; season with salt and
pepper.

Working with one shrimp at a time, holding it by its
tail, coat the shrimp (but not the tail) in the
cornstarch mixture then shake off excess. Dip in the egg
whites, then shake off excess. Dredge in coconut-panko
mixture, pressing to coat. Set aside on a large plate.
Repeat with the remaining shrimp.

Heat enough oil to cover the bottom of a large skillet
in a thin layer. Heat over medium until oil shimmers. (A
pinch of the coconut-panko mixture added to the oil
should sizzle and brown easily. If the oil isn’t hot
enough, the shrimp will stick to the pan.) Working in
batches if necessary, add shrimp in a single, even layer
(do not crowd the pan), and cook until golden brown on
the bottom, about 2 minutes. Adjust the heat as
necessary if the shrimp is browning too quickly.

Using tongs, grab the shrimp by the tail (so as not to
disturb the crust) and flip over. Cook until golden
brown underneath, about 2 minutes more. Remove the
shrimp by the tail from the pan to a plate lined with
paper towels. Repeat with the rest of the shrimp, adding
additional oil as needed.

Serve immediately with dip.

By: Margaux Laskey

Yield: About 24 shrimp

RECIPE FROM: https://cooking.nytimes.com

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