Coconut Shrimp with Pineapple Salsa

Randy Mayor; Jan Gautro

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

Yield: 4 servings (serving size: 7 shrimp and about 1/4 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 397
  • Calories from fat: 26%
  • Fat: 11.4g
  • Saturated fat: 8.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1g
  • Protein: 29.9g
  • Carbohydrate: 45g
  • Fiber: 2.2g
  • Cholesterol: 194mg
  • Iron: 3.9mg
  • Sodium: 753mg
  • Calcium: 80mg

Ingredients

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

Preparation

  1. Preheat oven to 400°.
  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 400° 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.
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