Ingredients
Estimated Times
Preparation Time: 20 mins
Cooking Time: 20 mins
Servings: 4
28 large shrimp (about 1 1/2 lbs), peeled and deveined but with tails intact
1/3 C cornstarch
3/4 tsp. salt
1/2 - 3/4 tsp. cayenne pepper
Whites of 3 large eggs
1 1/2 C flaked sweetened coconut
Pam
Pineapple salsa
Preheat oven to 400 degrees. Rinse shrimp in cold water and drain well on paper towels.
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.
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.
Bake for 10 minutes; turn shrimp and bake another 10 minutes. Serve with pineapple salsa.
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.
Preparation
see above
