Coconut Shrimp whith Pineapple Salsa

This is a recipe I found in Cooking Light and have adapted just a bit to suit me. We Love it!!!. I serve it with crusty bread, a simple salad, rice pilaf and some in-season fruit or just the left-over pineapple from the salsa. I usually end up eating mostly shrimp though. It takes some time to peel all the shrimp, dip them in corn starch, egg white, and coconut, so I try and make it with a bunch of people helping. Kids love to dip the shrimp (obviously wash hands really well afterwards).



Coconut Shrimp with Pineapple Salsa

Shrimp:
28 large shrimp (about 1 1/2 pounds) NOTE:I like to use 50-60 count shrimp because I love the crispy coconut.
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper
3 large egg whites (I like using egg white powder)
1 1/2 cups flaked sweetened coconut
Cooking spray

Salsa: (I always make at least a double batch to have with chips, on tuna sandwiches, or whatever)
1 cup finely chopped fresh pineapple
1/3 cup finely chopped red onion (red onion is pretty, but we like the taste of sweet onion best)
1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves (I just use apricot or peach because that is what I have on hand)
1 tablespoon finely chopped seeded jalapeño pepper
1 1/2 tablespoons fresh lime juice
1/4 teaspoon black pepper

Preheat oven to 400°.

To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry (use sturdy paper towels so you don't get bits of paper on your shrimp).

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 (to coat them faster we like to put about 1/2 the cornstarch mixture and 1/2 the shrimp in a ziplock and shake it). 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. (with the smaller shrimp the cooking time is a bit shorter and you may not have to turn them) Best served hot.


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


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

CALORIES 397 (26% from fat); FAT 11.4g (sat 8.4g,mono 0.7g,poly 1g); IRON 3.9mg; CHOLESTEROL 194mg; CALCIUM 80mg; CARBOHYDRATE 45g; SODIUM 753mg; PROTEIN 29.9g; FIBER 2.2g

Cooking Light, APRIL 2002