Coconut Shrimp With Pineapple Salsa Main Dish Recipes

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Coconut Shrimp With Pineapple Salsa

Ingredients:

Shrimp:

28 large shrimp

1/3 cup cornstarch

3/4 tsp. salt

1/2 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. fresh lime juice

1 tbsp. finely chopped seeded jalapeno pepper

1/4 tsp. black pepper

Method:

Preheat oven to 400 F.

To prepare shrimp, 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 a shallow dish; stir with a whisk. Place egg whites in a medium bowl; beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.

Working with 1 shrimp at a time, dredge in cornstarch mixture. Dip in egg white, drdge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat procedure with remaining shrimp. Lightly coat shrimp with cooking spray.

Bake at 400 F. for 20 minutes or until shrimp are done, turning after 10 minutes.

To prepare salsa, combine chopped pineapple and remaining ingredients in a medium bowl, stir to combine.

1 serving = 7 shrimp and 1/4 cup salsa = 397 calories/11.4 g fat.

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