Randy Mayor; Jan Gautro
Yield
4 servings (serving size: 7 shrimp and about 1/4 cup salsa)

Serve homemade coconut-crusted shrimp with a sweet-and-spicy pineapple salsa for a lightened seafood dinner that's out of this world.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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

Step 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.

Step 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 400° for 20 minutes or until shrimp are done, turning after 10 minutes.

Step 5

To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.

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