Coconut Macadamia Shrimp With Warm Tropical Salsa

Coconut Macadamia Shrimp With Warm Tropical Salsa
Photo by Southern Living

Ingredients

  • ¼ teaspoon coarsely ground MCCORMICK Gourmet Collection Black Pepper
  • 6 cups vegetable oil
  • 6 cups vegetable oil
  • ½ cup Japanese breadcrumbs (panko)
  • 2 egg whites
  • ¼ teaspoon MCCORMICK Gourmet Collection Cajun Seasoning
  • ½ cup Japanese breadcrumbs (panko)
  • + 17 more ingredients
    • Warm Tropical Salsa
    • 1 cup finely chopped macadamia nuts
    • ¾ teaspoon salt, divided
    • ½ cup all-purpose flour
    • 1 cup finely chopped macadamia nuts
    • ¾ teaspoon salt, divided
    • ½ cup all-purpose flour
    • 1 pound unpeeled, uncooked fresh or frozen large CERTIFIED WILD AMERICAN Shrimp
    • 1 cup unsweetened frozen shredded coconut, thawed
    • ¼ teaspoon MCCORMICK Gourmet Collection Ground Cayenne Red Pepper
    • 1 cup unsweetened frozen shredded coconut, thawed
    • 2 egg whites
    • ¼ teaspoon coarsely ground MCCORMICK Gourmet Collection Black Pepper
    • 1 pound unpeeled, uncooked fresh or frozen large CERTIFIED WILD AMERICAN Shrimp
    • ¼ teaspoon MCCORMICK Gourmet Collection Cajun Seasoning
    • ¼ teaspoon MCCORMICK Gourmet Collection Ground Cayenne Red Pepper
    • Warm Tropical Salsa

If frozen, thaw shrimp according to package directions. Peel shrimp, leaving tails on; devein, if desired. Stir together flour, next 3 ingredients, and 1/4 tsp. salt in a medium-size shallow dish or pie plate. Whisk egg whites in a small bowl until slightly foamy. Stir together coconut, macadamia...

View full recipe at My Recipes

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