Coconut Shrimp with Pineapple Salsa

Serving = about 7 shrimp & 1/4 salsa Calories: 397 Fat 11.4 g (8.4 sat) Protein: 29.9 g Carb: 45 g Fiber: 2.2 g Cholesterol: 194 mg Sodium: 753 mg Calcium: 80 mg

Coconut Shrimp with Pineapple Salsa
Coconut Shrimp with Pineapple Salsa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Shrimp

  • 28

    large shrimp (about 1-1/2 lb)

  • 1/3

    cup cornstarch

  • 3/4

    tsp salt

  • 1/2 to 3/4

    tsp ground red pepper

  • 3

    large egg whites

  • 1-1/2

    cups flaked sweetened coconut

  • Cooking spray

  • Salsa

  • 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

  • 1-1/2

    tbsp line juice

  • 1

    tbsp finely chopped seeded jalpeno pepper

  • 1/4

    tsp black pepper

Directions

1. Preheat oven to 400 degrees F. 2. To prepare shrimp, peel and devein, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry. 3. Combine cornstarch, salt and red pepper in a shallow dish; stir with a whisk. Place egg whites in a medium bowl; beat with an electric mixer at medium-high speed until frothy (about 2 minutes). Place coconut in shall dish. 4. Working with 1 shrimp at a time, dredge in cornstarch mixture. Dip in egg white, and dredge coconut, pressing gently with fingers. Place the shrimp on a baking sheet coated with cooking spray. Repeat with remaining shrimp. Bake at 400 degrees F for 20 minutes or until shrimp are done, turning after 10 minutes. 5. To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.

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