Coconut Shrimp with Pineapple Salsa

Main Course

Recipe courtesy of Holly Clegg's "Trim & Terrific, Gulf Coast Favorites"

Serves 4 to 6

  • 1/3 cup cornstarch
  • 1/2 teaspoon cayenne or to taste
  • Salt to taste
  • 3 egg whites
  • 1¼ cups flaked coconut
  • 1½ pounds medium peeled shrimp

Pineapple Salsa


  • 1½ 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 jalapeno
  • 1 tablespoon lime juice


Coconut Shrimp with Pineapple Salsa

Coconut Shrimp with Pineapple Salsa

Click image to enlarge



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.

Pineapple Salsa
In a bowl, combine all ingredients.
Mix thouroughly, yep that easy.

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