Coconut Shrimp with Pineapple Salsa

  • 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. Combine all salsa ingredients in a bowl and mix thoroughly.
  2. Preheat oven 400F. Spray baking sheet with nonstick spray.
  3. In a small bowl, combine cornstarch, cayenne and salt. In a separate bowl, beat egg whites for 2 minutes until frothy. Scatter coconut across a plate.
  4. Dredge shrimp in cornstarch mixture, then coat with egg whites, and roll in coconut flecks. Arrange shrimp in a single layer across pan.
  5. Bake 15 minutes, flip shrimp, and bake for an additional 5-10 minutes.  Serve with Pineapple Salsa.

Recipe reprinted with permission from Gulf Coast Favorites (Holly Clegg, 2008). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

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