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
4-6servings
Servings
4-6servings
Ingredients
  • 1/3cup cornstarch
  • 1/2tsp cayenneor to taste
  • salt to taste
  • 3 egg whites
  • 1 1/4cup flaked coconut
  • 1 1/2lb medium peeled shrimp
Instructions
  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.
Recipe Notes

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