Oven Fried Coconut Shrimp With Pineapple Salsa

• 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

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)