Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Eat this shrimp with a fork to ensure that you get some salsa with every bite.

Elaine Magee
Recipe by Cooking Light April 2002

Gallery

Recipe Summary test

Yield:
4 servings (serving size: 7 shrimp and about 1/4 cup salsa)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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.

Nutrition Facts

397 calories; calories from fat 26%; fat 11.4g; saturated fat 8.4g; mono fat 0.7g; poly fat 1g; protein 29.9g; carbohydrates 45g; fiber 2.2g; cholesterol 194mg; iron 3.9mg; sodium 753mg; calcium 80mg.
Advertisement