Coconut Macadamia Shrimp With Warm Tropical Salsa

Prep: 20 min., Fry: 2 min. per batch.

Yield: Makes 6 servings

Ingredients

• 1  pound  unpeeled, uncooked fresh or frozen large CERTIFIED WILD AMERICAN Shrimp
• 1/2  cup  all-purpose flour
• 1/4  teaspoon  coarsely ground MCCORMICK Gourmet Collection Black Pepper
• 1/4  teaspoon  MCCORMICK Gourmet Collection Ground Cayenne Red Pepper
• 1/4  teaspoon  MCCORMICK Gourmet Collection Cajun Seasoning
• 3/4  teaspoon  salt, divided
• 2  egg whites
• 1  cup  unsweetened frozen shredded coconut, thawed
• 1  cup  finely chopped macadamia nuts
• 1/2  cup  Japanese breadcrumbs (panko)
• 6  cups  vegetable oil
• Warm Tropical Salsa

Preparation

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 nuts, and breadcrumbs in another medium-size shallow dish or pie plate.

Dredge shrimp in flour mixture; dip in egg whites. Dredge in coconut mixture, pressing coconut mixture onto shrimp. Place shrimp on a large baking sheet.

Pour oil to a depth of 1 inch in a large 6-qt. Dutch oven; heat over medium-high heat to 350°. Fry shrimp, 5 to 6 at a time, 1 to 2 minutes or until golden brown. Drain on a paper towel-lined baking sheet. Sprinkle hot shrimp with remaining salt.

Place Warm Tropical Salsa in a serving bowl; place bowl in center of a serving dish. Arrange shrimp around salsa. Serve warm.