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Coconut Shrimp with Pineapple Salsa Recipe

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This recipe for Coconut Shrimp with Pineapple Salsa, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kari Trail Strickler
Added: Friday, June 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
SHRIMP:
28 large shrimp (about 1 1/2 lbs)
1/3 c. cornstarch
3/4 tsp. salt
1/2 tsp ground red pepper
3 large egg whites
1 1/2 c. flaked sweetened coconut

SALSA:
1 c. finely chopped fresh pineapple
1/3 c. finely chopped red onion
1/4 c. finely chopped fresh cilantro
1/4 c. pineapple preserves
1 1/2 tbsp. fresh lime juice
1 tbsp. finely chopped seeded jalapeno pepper
1/4 tsp. black pepper

Directions:
Directions:
1. Preheat oven to 400
2. To prepare shrimp, peel and devein, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.
3. Combine cornstarch, salt and red pepper in a shallow dish; stir with a whisk. Place egg whites in a medium bowl; beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.
4. Working with 1 shrimp at a time, dredge in cornstarch mixture. Dip in egg white, and dredge in coconut, pressing gently with fingers. Place the shrimp on a baking sheet coated with cooking spray. Repeat procedure with remaining shrimp, cornstarch mixture, egg white and coconut. Lightly coat the shrimp with cooking spray. Bake at 400 for 20 minutes or until shrimp are done, turning after 10 minutes.
5. To prepare salsa, combine chopped pineapple and remaining ingredients in a medium bowl; stir to combine.

Number Of Servings:
Number Of Servings:
4 servings (7 shrimp and about 1/4 c. salsa)
Personal Notes:
Personal Notes:
If you can't find pineapple preserves, look in the ice-cream toppings aisle. The leftover salsa is good with chips, over chicken--ANYTHING!

 

 

 

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