Coconut Shrimp

By dashy_65

Ingredients

• Salsa:
• 28 large shrimp (about 1 1/2 lbs)
• 1/3 C. cornstarch
• 3/4 t. salt
• 1/2 to 3/4 t. ground red pepper
• 3 large egg whites
• 1 1/2 c. flaked sweetened coconut
• 1 C. finely chopped fresh pineapple
• 1/3 C. finely chopped red onion
• 1/4 C. finely chopped fresh cilantro
• 1/4 C. pineapple preserves
• 1 T. finely chopped seeded jalapeno pepper
• 1 1/2 T. fresh lime juice
• 1/4 t. black peppere

Preparation

Step 1

Heat oven to 400* 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 shallow dish; stir with a whisk. In medium bowl, beat egg whites with mixer until frothy. Place coconut in shallow bowl.

Working with one shrimp at a time, dredge in cornstarch. Dip in egg white, dredge in coconut, pressing gently with fingers. Place on cookie sheet sprayed with Pam. Reoeat with remaining shrimp. Lightly spray shrimp with Pam. Bake 20 mins. or until shrimp are done, turning after 10 mins.

To prepare salsa: combine and stir.

397 cal, 11.4g fat, 45g carbs, 2.2g fiber, 194mg chol, 753mg sodium