Coconut Shrimp with Pineapple Salsa

By Bostoncook

Cooking Light

Ingredients

• 28 large shrimp, peeled and deveined
• 1/3 cup cornstarch
• 3/4 teaspoon salt
• 3/4 teaspoon cayenne
• 3 large egg whites
• 1 1/2 cups coconut, shredded
• 1 cup fresh pineapple, chopped coarsely
• 1/3 cup red onion, minced
• 1/4 cup cilantro, minced
• 1/4 cup pineapple preserves
• 1 tablespoon jalapenos, minced
• 1 1/2 tablespoons lime juice
• 1/4 teaspoon pepper

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400.

2. Rinse shrimp in cold water, drain on paper towels.

3. Combine cornstarch, salt, and cayenne. Place in shallow dish. Beat egg whites until frothy. Place coconut in shallow dish.

4. Dredge one shrimp at a time in cornstarch. Dip in egg, then in coconut, pressing to help adhere. Place on sprayed baking sheet. Lightly spray shrimp. Bake 20 minutes or until done, turning after 10 minutes.

5. Combine pineapple, onion, cilantro, preserves, jalapeno, lime, and pepper. Serve with shrimp.

Notes: Haven't yet tried salsa. Shrimp is fabulous.