Tuesday, May 31, 2011

Coconut Shrimp with Pineapple Salsa

I've made this one a few times before, and have never taken great pictures of it.  So, it gets another blog post.  This time around, it was made by my hubby, though I did jump in and help him out somewhere along the way.  We didn't have any red onion, so just left that out, and it was still really tasty.

Nonetheless, the 3 year old wouldn't eat any.  Can you say, "Power struggle?"  Yeah.  The 1 year old, however, went to TOWN on these.  As for M and I, we both enjoyed it a lot, and it was especially made by the pineapple salsa; it was fabulous and really brought out the flavor of the coconut.  Yummm!

The All New Complete Cooking Light Cookbook, p 255

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

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.

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