Coconut Shrimp With Pineapple Salsa Main Dish Recipes

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Coconut Shrimp With Pineapple Salsa


  • 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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