Coconut Shrimp with Pineapple Salsa

My Love of Coconut

I was elated when I heard that coconut was one of the hot “2010 food trends” announced at the Fancy Food Show.  My favorites have always been avocado(which we now know is a healthy fat and I want on anything savory) and coconut I want on anything sweet.  So, it won’t surprise you that I have a Coconut Shrimp recipe in my Gulf Coast Favorites cookbook.  And, I was testing another version of coconut shrimp last night—which was wonderful.  Both oven baked, helps to reduce the calories and fat!  Of course, coconut makes many of my desserts and my secret there to reduce fat is coconut flavoring.  With coconut flavoring, I get the flavor without the fat—and I use less coconut as I still want to taste the texture.  Whether sweet or savory, coconut makes my ingredient list often in my recipes!

Coconut Shrimp is my Personal Favorite

Coconut Shrimp with Pineapple Salsa from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites
Coconut shrimp is one of my personal favorites, and this easy oven baked version will win you over! Fragrant Pineapple Salsa complements the shrimp nicely, but the shrimp may also be served alone or on a salad.

Makes 4–6 servings                                                                                                                           Coconut Shrimp recipe with Pineapple Salsa

1/3 cup cornstarch
1/2 teaspoon cayenne or to taste
Salt to taste
3 egg whites
1 1/4 cups flaked coconut
1 1/2 pounds medium peeled shrimp

1. Preheat oven 400°F. Coat baking sheet with nonstick cooking spray
2. In shallow bowl, combine cornstarch, cayenne, and salt. In another bowl, beat egg whites until frothy, about 2 minutes. Place coconut on plate.
3. Coat shrimp with cornstarch mixture, dip into egg whites, and roll in coconut. Place shrimp on prepared pan.
4. Bake 15 minutes, turn shrimp, and continue baking another 5–10 minutes or until shrimp are done.

Nutritional information per serving:  Calories 192, Protein (g) 20, Carbohydrate (g) 15, Fat (g) 4, Calories from Fat (%) 25, Saturated Fat (g) 4, Dietary Fiber (g) 2, Cholesterol (mg) 168, Sodium (mg) 265 Diabetic Exchanges: 1 carbohydrate | 3 lean meat

Pineapple Salsa

Makes 2 cups

1 1/2 cups finely chopped fresh pineapple
1/3 cup chopped red onion
2 tablespoons finely chopped fresh cilantro
1/3 cup pineapple preserves
1 tablespoon finely chopped fresh jalapeño
1 tablespoon lime juice

1. In bowl, combine all ingredients.

Nutritional information per serving Calories 69, Calories from fat 0%, Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 1 mg, Carbohydrate 18 g, Dietary Fiber 1 g, Sugars 15 g, Protein 0 g, Diabetic Exchanges 1 fruit

Terrific Tidbit: If you don’t want to make the pineapple salsa, pick up a fruity salsa.  To save time, buy pre-cut fresh pineapple or use canned pineapple. Use nice size shrimp to cut preparation time.

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Holly Clegg
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Holly Clegg

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy healthy everday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the American Diabetes Association.Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post.She consulted for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country.
For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
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