Coconut Shrimp with Pineapple Salsa2015-03-16
- Cuisine: American
This recipe serves 4
- 28 large shrimp (about 1 1/2 pounds) Crustaceans, shrimp, mixed species, raw
- 1/3 cup cornstarch Cornstarch
- 3/4 tsp salt Salt, table
- 1/2 tsp ground red pepper, (1/2 to 3/4) Spices, pepper, red or cayenne
- 3 large egg whites Egg, white, raw, fresh
- 1 1/2 cups flaked sweetened coconut Nuts, coconut meat, dried (desiccated), sweetened, flaked, packaged
- Cooking spray Cooking spray, vegetable oil
- 1 cup finely chopped fresh pineapple Pineapple, canned, juice pack, solids and liquids
- 1/3 cup finely chopped red onion Onions, red
- 1/4 cup finely chopped fresh cilantro Cilantro (Chinese parsley), raw
- 1/4 cup pineapple preserves
- 1 Tbs finely chopped seeded jalapeño pepper Peppers, jalapeno, raw
- 1 1/2 Tbs fresh lime juice Lime juice, raw
- 1/4 tsp black pepper Spices, pepper, black
Preheat oven to 400°.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 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.
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.
To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.
Yield: 4 servings (serving size: 7 shrimp and about 1/4 cup salsa)
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