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Coconut Shrimp with Pineapple Salsa Sauce

shrimp-salsa-ck-267816-l.jpg 
We had this tonight and I was crazy about the flavors.  I served it over rice.  And made the salsa into more of a sauce by blending most of it, then combining it with the unblended for a little more texture.  Sooooo good!  This recipe is definitely one to repeat.  I would also delight in this as an Appetizer.  All of the shrimp bakes at once in the oven so it's quite simple. 

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 flaked sweetened coconut
 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 jalapeño pepper
1 1/2 tablespoons fresh lime juice
1/4 teaspoon black pepper

Preheat oven to 400°.

 
To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.

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-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.

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 a 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.

To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.  4 servings (serving size: 7 shrimp and about 1/4 cup salsa).

CALORIES 397(26% from fat); FAT 11.4g (sat 8.4g,mono 0.7g,poly 1g); PROTEIN 29.9g; CHOLESTEROL 194mg; CALCIUM 80mg; SODIUM 753mg; FIBER 2.2g; IRON 3.9mg; CARBOHYDRATE 45g

 
from Cooking Light magazine 

Posted on Thursday, May 15, 2008 at 10:05PM by Registered CommenterAmy in , , , | Comments4 Comments

Reader Comments (4)

Oh...this looks incredible. I can't wait to try it. Thank you for passing it on.

May 15, 2008 | Unregistered CommenterJane Payne

I will definitely try this one. I just have to know: will your kids eat this? Mine won't touch seafood.

May 20, 2008 | Unregistered Commentermichelle

As you can probably tell from my recent recipes, we've always done a lot of seafood. So it's common at our house and my boys do eat it up. But they are huge kids who really eat just about anything that's put in front of them. I did LOVE this recipe though & hope you try it. The sauce has some kick (Aidan ate it with two slices of white bread to deal with the heat), but you can do less jalapeno to make it milder.

May 20, 2008 | Unregistered CommenterAmy

This looks amazing! I am so trying this, once I can swallow seafood prices that is.

May 20, 2008 | Unregistered CommenterHeather

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