Coconut Shrimp with Pineapple Salsa

Holly Clegg
  • Yield: 4 to 6 servings


Pineapple Salsa:
1 1/2cups finely chopped fresh pineapple
1/3cup chopped red onion
2tablespoons finely chopped fresh cilantro
1/3cup pineapple preserves
1tablespoon finely chopped fresh jalapeno
1tablespoon lime juice
1/3cup cornstarch
1/2teaspoon cayenne or to taste
-- Salt to taste
3-- egg whites
1 1/4cups flaked coconut
1 1/2pounds medium peeled shrimp


  1. To prepare salsa: In bowl, combine all ingredients. Makes 2 cups.
  2. Preheat oven 400F. Coat baking sheet with nonstick cooking spray
  3. To prepare shrimp: In shallow bowl, combine cornstarch, cayenne and salt. In another bowl, beat egg whites until frothy, about 2 minutes. Place coconut on plate.
  4. Coat shrimp with cornstarch mixture, dip into egg whites, and roll in coconut. Place shrimp on prepared pan.
  5. Bake 15 minutes, turn shrimp, and continue baking another 5 to 10 minutes or until shrimp are done.  Serve with Pineapple Salsa.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

  • Calories 261
  • Fat 4g
  • Saturated Fat 4g
  • Cholesterol 168mg
  • Sodium 266mg
  • Carbohydrate 33g
  • Protein 20g