Coconut Shrimp with Pineapple Salsa

(from shytowntee’s recipe box)

Source: RecipeThing user elchallis

Prep time: 15 minutes
Cook time: 20 minutes
Serves 4 people

Categories: Appetizer, Entree, Salsa, Seafood

Ingredients

  • Shrimp:
  • 28 large shrimp (around 1.5 lbs)
  • 1/3 cup cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground red pepper
  • 3 large egg whites
  • 1.5 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 tablespoon finely chopped seeded jalapeno pepper
  • 1.5 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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