Oven Fried Coconut Shrimp With Pineapple Salsa

  1. 1. Preheat oven to 400 degrees. Rinse shrimp in cold water and drain well on paper towels.
  2. 2. 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.
  3. 3. 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.
  4. 4. Bake for 10 minutes; turn shrimp and bake another 10 minutes. Serve with pineapple salsa.
  5. 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.
  6. Preparation: see above

shrimp, cornstarch, salt, cayenne pepper, whites, coconut, pineapple salsa

Taken from www.epicurious.com/recipes/member/views/oven-fried-coconut-shrimp-with-pineapple-salsa-50141364 (may not work)

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