boston.com Sports Sportsin partnership with NESN your connection to The Boston Globe

Recipe Rumble

Shrimp Fritters  |   Lobster Newburg  |   Roasted Pork  |   The Judging


Shrimp Fritters with Pineapple Salsa

 
 Recipe video: shrimp fritters



2 lb. shrimp peeled, deveined, tails left intact
1 cup cornstarch or flour
3/4 teaspoon salt
1/4 teaspoon cayenne pepper (opt.)
4 cups breading: any combination of panko bread crumbs and shredded coconut
4 large eggs, lightly beaten
oil (for deep-frying)

Salsa
2 cup finely chopped peeled cored fresh pineapple
1/4 cup finely chopped red onion
1/4 cup finely chopped scallions
3 tbs. chopped fresh cilantro
1 lime, juiced
1 tsp. cumin
1 jalapeno, seeded and chopped
salt and sugar to taste

Mix salsa ingredients together

Mix cornstarch, salt and cayenne in medium bowl. Beat egg in another medium bowl until frothy. Place breading mix on a plate. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into eggs, then press shrimp into breading mix on both sides.

Pour enough oil into large skillet to cover the bottom by 1/2 inch. Heat oil over medium high flame. Working in batches, add shrimp to hot oil; fry until golden brown, about 1 minute per side. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with Pineapple Salsa for dipping.