Cocount Shrimp with Basil Pineapple Salsa Recipe

Name: Cocount Shrimp with Basil Pineapple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa; 1 cup (250) fresh; canned pineapple, finely diced; 3 green onions, sliced; 8 basil leaves, julienned; 1 jalapeAo pepper,; seeded and finely chopped; 1 clove garlic, finely chopped; 1 lime, juiced; salt and freshly ground; black pepper; Shrimp; 1 lb. (454 g) md. raw shrimp, peeled,; de-veined and dried well on paper towels; 1/3 cup (80) cornstarch; 1/2 tsp. (2) salt; 1/2 tsp. (2) cayenne pepper; 3 egg whites; 1 cup (250) flaked unsweetened coconut; 3/4 cup (175) Tre Stelle Parmigiano Reggiano Cheese, grated

Servings: persons

Salsa
1 cup (250) fresh
canned pineapple, finely diced
3 green onions, sliced
8 basil leaves, julienned
1 jalapeAo pepper,
seeded and finely chopped
1 clove garlic, finely chopped
1 lime, juiced
salt and freshly ground
black pepper
Shrimp
1 lb. (454 g) md. raw shrimp, peeled,
de-veined and dried well on paper towels
1/3 cup (80) cornstarch
1/2 tsp. (2) salt
1/2 tsp. (2) cayenne pepper
3 egg whites
1 cup (250) flaked unsweetened coconut
3/4 cup (175) Tre Stelle Parmigiano Reggiano Cheese, grated

1
In a medium bowl combine all salsa ingredients, stir, cover and refrigerate until ready to use.
2
Best made a day ahead of serving to allow flavours to blend.
3
Preheat oven to 400F (200C).
4
In a medium shallow dish, combine cornstarch, salt and cayenne pepper; set aside.
5
In another medium shallow dish, combine coconut and grated Parmigiano Reggiano Cheese.
6
In a medium bowl add egg whites and beat with electric mixer until frothy; approximately 2 minutes.Coat a large cookie sheet with non-stick cooking spray.
7
Working with one shrimp at a time: dredge in cornstarch mixture, dip in egg white, then in coconut/cheese mixture, pressing gently with fingers.
8
Place shrimp on prepared sheet.
9
Repeat with remaining shrimp.
10
Bake 20 minutes or until shrimp are done, turning after 10 minutes.
11
Remove from oven and serve with Basil Pineapple Salsa.
12
Makes approximately 24 medium shrimp

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: Salsa, 1 cup (250) fresh, canned pineapple, finely diced, 3 green onions, sliced, and more.

Yes, Cocount Shrimp with Basil 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.

That's it — enjoy your meal!

Cocount Shrimp with Basil Pineapple Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions