Coconut Shrimp With Basil Pineapple Salsa |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a wonderful summer appetizer or side dish to steak or any fish meal. Very easy and delicious. Canned pineapple can be used for the salsa. Ingredients:
1 cup pineapple, fresh finely diced |
3 green onions, sliced |
8 fresh basil leaves, thinly sliced |
1 jalapeno pepper, seeded and finely chopped |
1 garlic clove, minced |
1 lime, juice of |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 lb medium raw shrimp, peeled, de-veined and dried |
1/3 cup cornstarch |
1/2 teaspoon salt |
1/2 teaspoon cayenne pepper |
3 egg whites |
1 cup flaked unsweetened coconut |
3/4 cup parmesan cheese, freshly grated |
Directions:
1. In a medium bowl combine all salsa ingredients, stir, cover and refrigerate until ready to use. Best if left to marinate over night.
2. Preheat oven to 400°F In medium shallow dish, combine cornstartch, salt ans cayanne pepper; set aside. In another medium dish, combine coconut and cheese. In small bown beat egg whites until frothy; about 2 minutes.
3. Coat a large baking sheet non stick with cooking spray. Working with one shrimp at at time: dredge in cornstartch mixture, dip in egg white, then in coconut/cheese, pressing lightly with fingers. Place on prepared baking sheet, repeat with remaining shrimp. Bake 20 minutes, turning after 10 minutes.
4. Remove from oven and serve with pineapple salsa.
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