Coconut Shrimp With Pineapple Salsa

• 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 jalapeno pepper
• 1 1/2 tablespoons fresh lime juice
• 1/4 teaspoon black pepper

1. Preheat oven to 400u0b0.
2. To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.
3. 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.
4. 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 400u0b0 for 20 minutes or until shrimp are done, turning after 10 minutes.
5. To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.

shrimp, shrimp, cornstarch, salt, ground red pepper, egg whites, coconut, cooking spray, salsa, fresh pineapple, red onion, fresh cilantro, pineapple preserves, pepper, lime juice, black pepper

Taken from www.myrecipes.com/recipe/coconut-shrimp-with-pineapple-salsa (may not work)