Oven Fried Coconut Shrimp With Pineapple Salsa

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   1. Preheat oven to 400 degrees. Rinse shrimp in cold water and drain well on paper towels.

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   2. Whisk together the cornstarch, salt and cayenne in a shallow dish. In a medium bowl, beat the eggg whites with an electric mixer at med-high speed until frothy, about 2 min. Place coconut in a shallow dish.

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   3. Coat a baking sheet with Pam. Working with one shrimp at a time, dredge the shrimp in cornstarch mixture, dip in egg white, then dredge in coconut, pressing gently w/ your fingers. Place shrimp on the baking sheet and lightly coat with cooking spray.

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   4. Bake for 10 minutes; turn shrimp and bake another 10 minutes. Serve with pineapple salsa.

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   To make the salsa, combine 1 c finely chopped fresh pineapple, 1/3 C chopped red onion, 1/4 C finely chopped fresh cilantro, 1/4 C pineapple preserves, (or apricot-pineapple preserves), 1 T finely chopped seeded fresh jalapeno, 1 1/2 T freshly squeezed lime juice, and 1/4 tsp. ground black pepper; toss gently.

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   Preparation: see above

* Per serving · 4 servings · Values may vary.

No additional tips available.