Coconut-Crusted Shrimp with Pineapple Salsa

 

There are about a half-dozen drafts on my dashboard- most of them from before Christmas.  Since it's nearly March... I suppose I better finish them off and get them posted.  It looks like we're off to a rough start for 2015.

Without further ado (and excuses), lets get to this deliciousness.

Shrimp.  Pineapple Salsa.  Appetizer or main dish this recipe looks a lot fancier than it is.

 INGREDIENTS

1 Tablespoon lime juice

2 teaspoons finely chopped fresh jalapeno pepper

1/2 cup pineapple preserves (or 1/2 cup fresh pineapple, diced)

1 pound uncooked large shrimp peeled and deveined

2 egg whites

2 Tablespoons cornstarch

2 cups sweetened flaked coconut

DIRECTIONS

Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve.

Preheat oven to 400 degrees and line a cookie sheet with parchment paper.

In a small bowl beat egg whites with a hand mixer until soft peaks form.

Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.

Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown.

Serve with pineapple dipping sauce. 

VERDICT

Delicious.  It looks fancy and will impress guests- and only you will know how easy it was to whip up!