There is very little fat in this shrimp recipe and it goes great with the pineapple salsa. As always, I sub cilantro for parsley.
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- 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
- 1Preheat oven to 400º.
- 2Rinse shrimp and drain well on paper towels.
- 3Combine cornstarch, salt and cayenne pepper in shallow dish and stir with whisk.
- 4Place egg whites in medium bowl and beat with electric mixer until frothy, about 2 minutes.
- 5Place coconut in shallow dish.
- 6Coat baking sheet with nonstick cooking spray.
- 7Working 1 shrimp at a time, dredge in cornstarch mixture, dip in egg white, dredge in coconut pressing in gently with fingers.
- 8Place shrimp on prepared sheet.
- 9Repeat with remaining shrimp and lightly coat shrimp with cooking spray.
- 10Bake 20 minutes or until shrimp are done, turning after 10 minutes.
- 11Serve with pineapple salsa.
- 12Pineapple salsa: Gently toss pineapple, onion, cilantro, preserves, jalapeno, lime juice and pepper together until well blended.
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Nutritional Facts for Oven Baked Coconut Shrimp With Pineapple Salsa
Serving Size: 1 (196 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 349.1
- Calories from Fat 116
- Total Fat 12.9 g
- Saturated Fat 11.1 g
- Cholesterol 75.0 mg
- Sodium 372.9 mg
- Total Carbohydrate 47.3 g
- Dietary Fiber 2.8 g
- Sugars 29.2 g
- Protein 12.2 g