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 (optional)
      1 ts Fresh lime juice; plus more
           - as needed
      1 pn Salt

MMMMM---------------------------SHRIMP--------------------------------
    1/2 c  Corn starch
      1 tb Fresh lime zest (from 2 to 3
           - limes)
  1 1/2 ts Fine sea salt
    1/3 ts Ground cayenne (optional)
      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 Coconut or canola oil;
           - up to 5 tb, 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 corn starch, 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 corn starch 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.

  Recipe by Margaux Laskey

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

  Uncle Dirty Dave's Archives

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