Directions

1. Prepare the salsa: Combine the pineapple, mango, red onion, jalapeno, and juice of 1 lime together in a bowl. Add a pinch of salt and pepper. Mix together and let sit so the flavors can infuse.
2. Combine the avocado with the juice of half a lime and pinch of salt and pepper. Smash with a fork until it’s smooth and set aside.
3. Prepare the shrimp: Lay the shrimp out on paper towels and pat dry. Beat the egg white with 1 tsp. of water. In a shallow bowl, combine the shredded coconut with fresh lime zest and more salt and pepper.
4. Begin by dipping each shrimp in the egg whites (make sure it’s completely covered) and then coat it with coconut flakes. Repeat with all the shrimp.
5. Heat 1 Tbs. of coconut in a large frying pan and fry the shrimp in a single layer for 1-2 minutes on each side, flipping with tongs.
6. Heat 1 Tbs. of coconut in a large frying pan and fry the shrimp in a single layer for 1-2 minutes on each side, flipping with tongs.

Serves 2