Coconut Shrimp with Pineapple Salsa
From auntybea 15 years ago
- 20 minutes to make
- Serves 4
Delicious coconut shrimp from Cooking Light!
Ingredients
- Shrimp: shopping list
- 28 large shrimp shopping list
- 1/3 cup cornstarch shopping list
- 3/4 tsp. salt shopping list
- 1/2 tsp. ground red pepper shopping list
- 3 large egg whites shopping list
- 1 1/2 cups flaked sweetened coconut shopping list
- cooking spray shopping list
- Salsa: shopping list
- 1 cup finely chopped fresh pineapple shopping list
- 1/3 cup finely chopped red onion shopping list
- 1/4 cup finely chopped fresh cilantro shopping list
- 1/4 cup pineapple preserves shopping list
- 1 1/2 tbsp. fresh lime juice shopping list
- 1 tbsp. finely chopped seeded jalapeno pepper shopping list
- 1/4 tsp. black pepper shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
Oh my. This sounds fantastic. Great post. You have my 5.
chefmeow
in Garland loved it
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Excellent recipe!I am trying this one this week.
bluewaterandsand
in GAFFNEY loved it
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Very nice. Thank you.
jenniferbyrdez
in kenner loved it
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