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.
Made to recipe & they were well-liked. Only change was to use coconut spray oil. If we were to make again, would use half sweetened coconut flakes & half unsweetened because it was a bit too sweet, just personal taste. Salsa was a nice pairing to the shrimp, very attractive presentation. Served as appetizer before CL's cumin-dusted chicken.
This is outstanding. I made this quite some time ago as per the recipe and loved it. I had some leftover salsa so froze it and MONTHS later defrosted it when I was making some yellowtail encrusted in coconut panko. I topped the leftover salsa on top of that and it was superb!
Excellent all around!!
I make the shrimp exactly to recipe. Then I make a Parrot Bay dipping sauce (like Red Lobster) to go with. So good, yes it's a little bad with the dipping sauce but sometimes you got to be a little bad. :)
This recipe turned out great, the family loved it. It was healthy too, as it was baked, not fried. I also used canned crushed pineapple and happened to have some leftover peach preserve and used that instead of buying a jar of pineapple preserves. Definitely will make it again.
Slightly time consuming but excellent, fresh flavor. I used canned pineapple and omitted the preserves just to avoid buying another jar for our already full condiment bar, and it was still wonderful. Even my fairly picky 6-year-old son enjoyed it.
I RARELY rate recipes - but this one was worth rating - it was amazing. Like others, I toasted the coconut first which I was so glad I did. This dish was so delicious. The salsa was to die for and the shrimp tasted just like what I'm used to - didn't miss anything by not frying it!!! Will definitely make this one again.
This was very delicious. I left out the pineapple preserves as another reviewer did, and I thought it was excellent. It was definitely time consuming, but worth it. I served it with black beans and rice, and they paired perfectly.
This turned out better than I expected. The shrimp were delicious and the salsa was good. I made a large batch, so I found it a little too time consuming. I may just substitute store bought mango salsa next time instead of making my own. I originally tried flipping the shrimp with tongs, but the coconut fell off. Flipping with a fork worked so much better. Will definitely make again.
The salsa is way too sweet; omit the preserves and it might work. The shrimp coating tasted a bit floury and didn't stick to the shrimp well (flaked off in large pieces). The dish presented well but I don't think it was worth the trouble the recipe took.
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