Coconut shrimp with pineapple salsa

The All New Complete Cooking Light Cookbook, p 255

Shrimp:
28 large shrimp
1/3c cornstarch
3/4t salt
1/2-3/4t ground red pepper
3 large egg whites
1-1/2c flaked sweetened coconut
Cooking spray

Salsa:
1c finely chopped fresh pineapple
1/3c finely chopped red onion
1/4c finely chopped fresh cilantro
1/4c pineapple preserves
1-1/2T fresh lime juice
1T finely chopped seeded jalapeno pepper
1/4 black pepper

1. Preheat oven to 400.
2. To prepare shrimp, peel and devein, leaving tails intact. Rinse shrimp in cold water; drain on paper towels.
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 min). Place coconut in a shallow dish.
4. Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white, and dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Lightly coat shrimp with cooking spray. Bake for 20 min or until shrimp are done, turning after 10 min.
5. To prepare pineapple salsa, combine chopped pineapple and remaining ingredients in a medium bowl; stir to combine.

In our first apartment together, BAJ and I tried to make coconut shrimp. It was an unbelievable failure. We didn't really have the necessary tools (or experience) and overheated the oil. The coconut turned to icky black within seconds, and our apartment stank of burned oil for months. We reminisced on this experience as we ate this version of coconut shrimp.

This is a really great version. First, no frying to worry about! Not only is it better for us not so great cooks, but it's also better for the diet.

The recipe is tasty, although BAJ commented that I added too much onion.

We happened to have exactly 14 shrimp in the freezer, so I halved this recipe with success (although I forgot that when I used all three egg whites... oh well).

A keeper in the Feisty home!