Ingredients:
Shrimp:
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
Oil
Salsa:
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
Directions:
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
Latest Discussion
- Re: 30 day detox program using this site for recipes, help?
by: simplydawn
November 12, 2015, 17:20 - Re: corn flakes on anti-candida?
by: Pattyalthealth
August 3, 2013, 11:52
Calendar
Search by Ingredient
Top Rated
- Thai Veggie Wraps (93%)
- Cashew Dreamcake (93%)
- Shrimp Cocktail (93%)
- Fall Fruit Salad (90%)
- Herbed Quinoa (90%)