Coconut Shrimp with Pineapple Salsa

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 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

 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 tablespoo 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 Exchanges1 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.