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Coconut Shrimp with Pineapple Salsa

Submitted by LyricFox

(Note. This is a very messy dish to prepare, but the results are worth it.)

Ingredients

Shrimp
28 large shrimp
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut
Cooking spray

Directions

Preheat oven to 400.

Peel and devein shrimp. Rinse well in cold water and drain on paper towels until dry.

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 until frothy. Place coconut in a shallow dish.

Working with one shrimp at a time, dredge in cornstarch mixture. 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 for 20 minutes or until shrimp are done, turning after 10 minutes.

Serve with pineapple salsa (recipe below)

Pineapple Salsa

Ingredients

1 cup finely chopped pineapple
1/3 cup finely chopped red onion
½ cup diced green or red bell pepper
1/4 cup finely chopped fresh cilantro
2 tablespoon finely chopped seeded poblano pepper
1 1/2 tablespoons fresh lime juice
½ teaspoon salt
1/4 teaspoon black pepper

Directions

Combine all ingredients in a bowl and toss. Refrigerate two hours before serving. Salsa can be made in advance and stored in the refrigerator for up to two days.

Yield: 4 servings