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   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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