Name: Coconut Shrimp with Pineapple Salsa
Yield: 4-6 servings
Ingredients: 1/3 cup cornstarch; 1/2 tsp cayenne (or to taste); salt to taste; 3 egg whites; 1 1/4 cup flaked coconut; 1 1/2 lb medium peeled shrimp

Coconut Shrimp with Pineapple Salsa

This easy oven baked coconut shrimp recipe version will win you over! Fragrant Pineapple Salsa complements the shrimp nicely, but the shrimp may also be served alone or on a salad.

Servings 4-6 servings

Ingredients

1/3 cup cornstarch
1/2 tsp cayenne or to taste
salt to taste
3 egg whites
1 1/4 cup flaked coconut
1 1/2 lb medium peeled shrimp

Servings 4-6 servings

Ingredients

1/3 cup cornstarch
1/2 tsp cayenne or to taste
salt to taste
3 egg whites
1 1/4 cup flaked coconut
1 1/2 lb medium peeled shrimp

Instructions

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

Nutritional Info

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