Coconut Shrimp with Pineapple Salsa

           Entrees, Intermediate, Recipes
Coconut Shrimp with Pineapple Salsa
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28 large shrimp (about 1 1/2 pounds), peeled and deveined

1/3 cup arrowroot powder

¾ teaspoon salt

½ to ¾ teaspoon ground red pepper

3 large egg whites

1 teaspoon honey

1 ½ cups flaked unsweetened coconut



1 cup crushed pineapple

½ – 1 Tablespoon honey ( to taste)

1/3 cup finely chopped red onion

¼ cup finely chopped fresh cilantro

1 Tablespoon finely chopped seeded jalapeño pepper

1 ½ Tablespoons fresh lime juice

¼ teaspoon black pepper


Preheat oven to 400°.

Rinse shrimp in cold water; drain on paper towels until dry.

Combine arrowroot powder, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites and honey in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.

Working with one shrimp at a time, dredge in arrowroot mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with oil. Repeat the procedure with remaining shrimp, arrowroot mixture, egg white, and coconut. Lightly coat shrimp with oil spray. Bake at 400° for 10-15 minutes or until shrimp are no longer transparent and coconut is browned, turning after 6 minutes.

To prepare salsa, heat the honey in a small saucepan over medium heat. Add crushed pineapple once honey begins to bubble. Cook pineapple mixture for 5 minutes, stirring occasionally. Take off heat and cool slightly. Add pineapple mixture and remaining ingredients in a medium bowl; stir to combine. Serve with the shrimp.

Makes 4 servings

This recipe was inspired in whole or in part by My Recipes