Coconut Macadamia Shrimp With Warm Tropical Salsa

Ingredients

• 0.5 cup japanese breadcrumbs (panko)
• 0.3 teaspoon mccormick gourmet collection cajun seasoning 
• 1 cup coconut or shredded unsweetened frozen thawed
• 2  egg whites 
• 0.5 cup flour all-purpose
• 0.3 teaspoon mccormick gourmet collection ground cayenne pepper red
• 0.3 teaspoon coarsely ground mccormick gourmet collection pepper black
• 1 cup macadamia nuts finely chopped
• 6 servings warm tropical salsa 
• 0.8 teaspoon salt divided
• 1 pound certified american shrimp wild fresh uncooked unpeeled
• 6 cups vegetable oil 

Equipment

• bowl
• baking sheet
• paper towels
• whisk
• dutch oven

Directions

1. If frozen, thaw shrimp according to package directions. Peel shrimp, leaving tails on; devein, if desired.
2. Stir together flour, next 3 ingredients, and 1/4 tsp. salt in a medium-size shallow dish or pie plate.
3. 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.
4. Dredge shrimp in flour mixture; dip in egg whites. Dredge in coconut mixture, pressing coconut mixture onto shrimp.
5. Place shrimp on a large baking sheet.
6. Pour oil to a depth of 1 inch in a large 6-qt. Dutch oven; heat over medium-high heat to 35
7. Fry shrimp, 5 to 6 at a time, 1 to 2 minutes or until golden brown.
8. Drain on a paper towel-lined baking sheet.
9. Sprinkle hot shrimp with remaining salt.
10. Place Warm Tropical Salsa in a serving bowl; place bowl in center of a serving dish. Arrange shrimp around salsa.
11. Serve warm.