Oven Baked Coconut Shrimp With Pineapple Salsa

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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
• 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

Recipe

• 1 preheat oven to 400º.
• 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 , 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.