Baked Coconut Shrimp with Mango Pineapple Salsa
Serves 2-3
INGREDIENTS: for the shrimp
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2 egg whites, whipped until very frothy, but not to the point where peaks begin to form
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4 tablespoons corn starch
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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2 cup unsweetened shredded coconut
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1 pound raw shrimp, peeled, deveined and patted dry
INGREDIENTS: for the mango pineapple salsa
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1 ripe mango, diced
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1/2 of a small-medium cucumber, skin left on, diced
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1 medium jalapeno, seeded and finely diced
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2 large green onions, thinly sliced from green end all the way to white end
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1/2 cup diced pineapple
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2 pinches salt and pepper
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4 tablespoons fresh squeezed lime juice
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1/3 cup cilantro leaves, chopped
DIRECTIONS: for the shrimp
1. Preheat oven to 400 degrees and prepare 2 baking sheets with parchment paper sprayed with nonstick cooking spray.
2. Line up 3 separate bowls (one with a mixture of cornstarch salt and pepper, one with egg whites and one with coconut).
3. Working with one shrimp at a time, dredge it in cornstarch, shake off any excess cornstarch before dredging shrimp in egg whites. Finally, dredge shrimp in coconut and generously coat. After coating, lay each shrimp on the baking tray.
4. Bake until coconut is golden brown/toasted - about 15-20 minutes (depending on the size of the shrimp and the amount of coconut). If some of the coconut is browning faster in certain spots, rotate the pans around in the oven.
5. Remove from oven and cool on a wire rack before serving.
DIRECTIONS: for the manga pineapple salsa
1. Mix all ingredients in a large mixing bowl until evenly incorporated. Serve in a bowl, chilled or at room temperature, along side the shrimp.
**Another variation: add black beans and avocado to salsa!