Serves 4 to 6
Recipe courtesy of Holly Clegg's "Trim & Terrific, Gulf Coast Favorites"
Pineapple Salsa
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Coconut Shrimp with Pineapple Salsa Click image to enlarge |
Shrimp
Preheat oven to 400 °F.
Coat a baking sheet with nonstick cooking spray.
In a shallow bowl, combine cornstarch, cayenne, and salt.
In another bowl, beat egg whites until frothy, about 2 minutes.
Place coconut on a plate.
Coat shrimp with cornstarch mixture, dip into egg white, and roll in coconut.
Place shrimp on a plate.
Bake for 15 minutes, turn shrimp, and continue baking another 5-10 minutes or until shrimp are done.
Serve with Pineapple Salsa.