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Coconut Shrimp with Pineapple Salsa




Source of Recipe


Cooking Light-4/02






List of 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 sweetened coconut flakes
  
• 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
  






Instructions



1. Preheat oven to 400 degrees.
   
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 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 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 400 for 20 minutes or until shrimp are done, turning after 10 minutes.
   
   
5. To prepare the salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.
   
   
6. Yield: 4 servings (serving size:7 shrimp and about 1/4 cup salsa). 397 cal, 11.4g fat, 29.9g pro, 45g carb, 2.2g fiber, 194mg chol, 3.9mg iron, 753mg sod, 80mg calc.