Baked Coconut Shrimp w/ Pineapple Salsa
(Instead of being deep-fried, this shrimp is dredged in coconut & baked.)
28 large shrimp (about 1-1/2 lbs)
1/3 cup cornstarch
¾ tsp salt
½ to ¾ tsp ground red pepper (depending on how hot ya like it)
3 large egg whites
1-1/2 cups flaked sweetened coconut
Pineapple Salsa Ingredients:
1 cup finely chopped fresh pineapple
1/3 cup finely chopped red onion
¼ cup finely chopped fresh cilantro
¼ cup pineapple preserves
1-1/2 Tbsp fresh lime juice
1 Tbsp finely chopped seeded jalapeno pepper
¼ tsp black pepper
Preheat your oven to 400.
To prepare the SHRIMP, peel and devein (if they aren’t already), leaving the tails intact. (If you buy them from the seafood department at your grocery store, you can ask that they be peeled and deveined. It might cost a little more, but it will save you a lot of time.)
Rinse the shrimp in cold water and drain on paper towels until they are dry.
Combine the cornstarch with the salt and red pepper in a shallow dosh and stir with a whisk to blend.
Place the egg whites in a medium bowl and beat them with a mixer at medium-high speed until they are frothy (about 2 minutes).
Place the coconut in a shallow dish.
Working with one shrimp at a time, dredge in the cornstarch mixture, then dip in the egg white and dredge the shrimp in the coconut, pressing gently with your fingers. Then place the shrimp on a baking sheet that has been coated with the cooking spray.
Once all your shrimp are on your baking sheet, spray them lightly with cooking spray and bake them at 400 for 20 minutes, or until they are done (turning halfway thru (after 10 minutes)).
For the SALSA:
Combine the chopped pineapple and remaining ingredients in a medium bowl and stir to combine.
This recipe will make about 4 servings, with a serving being 7 shrimp and about ¼ salsa.