Coconut Shrimp With Pineapple Salsa Recipe

Name: Coconut Shrimp With Pineapple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp:; 28 large shrimp (about 1 1/2 pounds); 1/3 cup cornstarch; 3/4 teaspoon salt; 1/2 to 3/4 teaspoon 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 tablespoon finely chopped seeded jalapeno pepper; 1 1/2 tablespoons fresh lime juice; 1/4 teaspoon black pepper

Servings: persons

Shrimp:
28 large shrimp (about 1 1/2 pounds)
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon 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 tablespoon finely chopped seeded jalapeno pepper
1 1/2 tablespoons fresh lime juice
1/4 teaspoon black pepper

1
Preheat oven to 400u00b0.
2
To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.
3
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.
4
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 400u00b0 for 20 minutes or until shrimp are done, turning after 10 minutes.
5
To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.

897

kcal

Calories

Fat

Carbs

179

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Shrimp:, 28 large shrimp (about 1 1/2 pounds), 1/3 cup cornstarch, 3/4 teaspoon salt, and more.

Yes, Coconut Shrimp With Pineapple Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Coconut Shrimp With Pineapple Salsa

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