Coconut Shrimp with Pineapple Salsa

5 Reviews
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Yield
4 servings (serving size: 7 shrimp and about 1/4 cup salsa)
By Elaine Magee
April 2002
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 397
  • Caloriesfromfat 26%
  • Fat 11.4g
  • Satfat 8.4g
  • Monofat 0.7g
  • Polyfat 1g
  • Protein 29.9g
  • Carbohydrate 45g
  • Fiber 2.2g
  • Cholesterol 194mg
  • Iron 3.9mg
  • Sodium 753mg
  • Calcium 80mg

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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Ratings & Reviews

served as appetizer

rutherann
August 09, 2015
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.

Needs some modification

sabbywabby
May 13, 2015
Made this recipe for dinner one night.  It took a little longer than expected to prepare, so keep that in mind.  My husband really liked it, I found the shrimp to be overcooked, but the breading was tasty.  I will make this again because my husband liked it so much, but would cut down the baking time or the temperature so the shrimp aren't dried out and chewy.  I served it with a simple cocktail sauce, we didn't end up having time to make the salsa so I can't rate that.

SarahSol's Review

Eatwell94
July 07, 2011
Amazing dish. My entire family loved the flavors. This is probably more of a weekend dish, as it is pretty labor intensive. But it's totally worth it if you have the time.

rutherann's Review

SarahSol
April 17, 2011
I made this for my family and friends and it was a huge hit. My best friend's husband said over and over "this is one of the best things I have ever eaten". He said it was in the top five of any meals he has ever had. I was thrilled. I didn't watch the shrmp close enough and it got a little too brown, but it was still good. I served it on a bed of "citrust scented basamati rice" and then topped it with the pineapple salsa! Excellent. I would highly recommend this dish. When I make it again I will definitely use jumbo shrimp. My shrimp were to small and that made it labor intensive. Do your self a favor and make this dish!!! Don't be afraid to try it for company the first time you make it! I did and was thrilled with the result and the compliments!!

amandanorell's Review

carolfitz
April 27, 2010
Wonderful dish! Made a double portion for Christmas appetizers and they were gone within minutes! I also added pomegranate to the salsa which was a beautiful addition in flavor and presentation!

sabbywabby's Review

amandanorell
January 15, 2010
This is am excellent way to cook coconut shrimp the low-cal way.
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