Coconut Shrimp with Pineapple Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
SHRIMP:28 large shrimp1/3 cup cornstarch3/4 teaspoon salt1/2 to 3/4 teaspoon ground cayenne pepper3 large egg whites1 1/2 cups flaked sweetened coconutcooking spraySALSA:1 cup finely chopped fresh pineapple1/3 cup finely chopped red onion1/4 cup finely chopped cilantro1/4 cup pineapple preserves1 tablespoon finely chopped seeded jalapeno pepper1 1/2 tablespoons fresh lime juice1/4 teaspoon black pepper
Preheat oven to 400 degrees.
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 cayenne 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 until frothy (about 2 minutes). Place coconut in a shallow dish.
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 whites and coconut. Lightly coat shrimp with cooking spray. Bake at 400 degrees for 20 minutes or until shrimp are done, turning after 10 minutes.
To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.
Number of Servings: 4
Recipe submitted by SparkPeople user CNEEPER.
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 cayenne 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 until frothy (about 2 minutes). Place coconut in a shallow dish.
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 whites and coconut. Lightly coat shrimp with cooking spray. Bake at 400 degrees for 20 minutes or until shrimp are done, turning after 10 minutes.
To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.
Number of Servings: 4
Recipe submitted by SparkPeople user CNEEPER.
Nutritional Info Amount Per Serving
- Calories: 251.3
- Total Fat: 10.0 g
- Cholesterol: 39.6 mg
- Sodium: 152.9 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 2.3 g
- Protein: 10.6 g
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