Oven Baked Coconut Shrimp With Pineapple Salsa

Name: Oven Baked Coconut Shrimp With Pineapple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coconut Shrimp; 28 large shrimp, peeled, deveined; 1/3 cup cornstarch; 1/4 teaspoon salt; 1/2 - 3/4 teaspoon cayenne pepper; 3 large egg whites; 1 1/2 cups sweetened flaked coconut; nonstick cooking spray; Pineapple Salsa; 1 cup finely chopped fresh pineapple; 1/3 cup chopped red onion; 1/4 cup finely chopped fresh cilantro; 1/4 cup pineapple preserves or 1/4 cup apricot-pineapple preserves; 1 tablespoon finely chopped seeded fresh jalapeno; 1 1/2 tablespoons fresh lime juice; 1/4 teaspoon black pepper

Servings: persons

Coconut Shrimp
28 large shrimp, peeled, deveined
1/3 cup cornstarch
1/4 teaspoon salt
1/2 - 3/4 teaspoon cayenne pepper
3 large egg whites
1 1/2 cups sweetened flaked coconut
nonstick cooking spray
Pineapple Salsa
1 cup finely chopped fresh pineapple
1/3 cup chopped red onion
1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves or 1/4 cup apricot-pineapple preserves
1 tablespoon finely chopped seeded fresh jalapeno
1 1/2 tablespoons fresh lime juice
1/4 teaspoon black pepper

1
Preheat oven to 400u00b0.
2
Rinse shrimp and drain well on paper towels.
3
Combine cornstarch, salt and cayenne pepper in shallow dish and stir with whisk.
4
Place egg whites in medium bowl and beat with electric mixer until frothy, about 2 minutes.
5
Place coconut in shallow dish.
6
Coat baking sheet with nonstick cooking spray.
7
Working 1 shrimp at a time, dredge in cornstarch mixture, dip in egg white, dredge in coconut pressing in gently with fingers.
8
Place shrimp on prepared sheet.
9
Repeat with remaining shrimp and lightly coat shrimp with cooking spray.
10
Bake 20 minutes or until shrimp are done, turning after 10 minutes.
11
Serve with pineapple salsa.
12
Pineapple salsa: Gently toss pineapple, onion, cilantro, preserves, jalapeno, lime juice and pepper together until well blended.

895

kcal

Calories

Fat

Carbs

179

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

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: Coconut Shrimp, 28 large shrimp, peeled, deveined, 1/3 cup cornstarch, 1/4 teaspoon salt, and more.

Yes, Oven Baked 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.

That's it — enjoy your meal!