Coconut Shrimp with Pineapple Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Eat this shrimp with a fork to ensure that you get some salsa with every bite. Ingredients:
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 |
Directions:
1. Preheat oven to 400°.
2. To prepare shrimp, peel and devein shrimp, 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 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.
4. 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.
5. To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.
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