Coconut Shrimp with Pineapple Salsa
Yield: 4 servings (serving size: 7 shrimp and about 1/4 cup salsa)
CALORIES 397 (26% from fat); FAT 11.4g (sat 8.4g,mono 0.7g,poly 1g); PROTEIN 29.9g; CHOLESTEROL 194mg; CALCIUM 80mg; SODIUM 753mg; FIBER 2.2g; IRON 3.9mg; CARBOHYDRATE 45g
- 28 large shrimp (about 1 1/2 pounds)
- 1/3 cup cornstarch
- 3/4 teaspoon salt
- 1/2 to 3/4 teaspoon ground red pepper
- 3 large egg whites
- 1 1/2 cups flaked sweetened coconut
- Cooking spray
- 1 cup finely chopped fresh pineapple
- 1/3 cup finely chopped red onion
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup pineapple preserves
- 1 tablespoon finely chopped seeded jalapeño pepper
- 1 1/2 tablespoons fresh lime juice
- 1/4 teaspoon black pepper
Preheat oven to 400°.
To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.
Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.
Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes.
To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.
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