Oven Baked Coconut Shrimp With Pineapple Salsa

There is very little fat in this shrimp recipe and it goes great with the pineapple salsa. As always, I sub cilantro for parsley.

• Ready In: 50 mins
• Serves: 4

Ingredients

• Coconut Shrimp

• 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

• Pineapple Salsa

• 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

Directions

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 white, 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.