Coconut shrimp with pineapple salsa is a delicious recipe that combines cornstarch, egg whites, coconut, chopped red onion, pineapple salsa and jalapeño pepper.
Baking the shrimp instead of frying them offers a healthy alternative to the traditional version without compromising their exquisite flavor. The seasoning is spectacular as it mixes hot sauce with delicious chunks of pineapple.
- 1 pound of large raw shrimp, peeled and deveined
- 1 tablespoon finely chopped fresh jalapeño chile peppers
- ½ cup pineapple preserves
- 2 egg whites
- 2 tablespoons cornstarch
- 1 tablespoon of chopped red onion
- 2 cups sweetened coconut flakes
- 1 tablespoon lime juice
- Salt and pepper to taste
- Combine lime juice, onion, jalapeño pepper, pineapple preserves in a small bowl and mix well. Season with salt and pepper to taste. Cover with a plastic bag and refrigerate until ready to serve.
- Preheat oven to 180 degrees for 15 minutes and line a cookie sheet with parchment paper.
- In a small bowl, beat the egg whites with a hand mixer until soft peaks form.
- Place the cornstarch and coconut in two separate bowls. Hold each shrimp by the tail, dip and coat with cornstarch. Then dip the shrimp into the egg whites and finally into the coconut coating.
- Place shrimp on cookie sheet and bake for 16 minutes or until coconut is golden brown. Be sure to turn them once halfway through (about 8 minutes into the baking time) to make sure both sides are browned.
- Serve your coconut shrimp with pineapple salsa with rice and add extra salsa on top of the rice to enjoy more of this delicious blend of jalapeño peppers and chopped pineapple.
- Be sure to finely chop the red onion, pineapple chili and jalapeño pepper, this will help them to compact better to the coconut cornstarch mixture.