Recipe: Oven-Baked Coconut Shrimp with Fresh Pineapple Salsa

OVEN-BAKED COCONUT SHRIMP WITH FRESH PINEAPPLE SALSA

"In this makeover of a deep-fried favorite, large shrimp are coated with a seasoned cornstarch mixture, dipped in a frothy egg white mixture, coated with shredded sweetened coconut, and baked in the oven until crisp."

Canola cooking spray
28 large fresh shrimp (about 1 1/2 pounds or 685 g) peeled, deveined, tail intact (can use frozen)
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon ground cayenne pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut

Preheat the oven to 400 degrees F.

Rinse the shrimp in cold water; drain well on paper towels until dry. Line a baking sheet with aluminum foil and coat the foil with canola cooking spray.

Combine the cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl and beat with an electric mixer at medium-high speed until frothy, about 2 minutes. Place the coconut in shallow dish.

Coat a baking sheet with canola cooking spray. Working with two shrimp at a time: Dredge in the cornstarch mixture, dip in the egg white, then dredge in the coconut, gently pressing the coconut into the shrimp to coat. Place the shrimp on the prepared sheet, and repeat the dredging process with remaining shrimp.

Lightly coat the shrimp with canola cooking spray and bake for 10 minutes. Use a spatula to flip the shrimp and cook for 10 minutes more, or until the shrimp are cooked through. Serve immediately with tropical salsas on the side.

Makes 5 servings

FRESH PINEAPPLE SALSA
Makes 1 2/3 cups (about 6 servings)

1 cup finely chopped fresh pineapple
1/3 cup finely chopped red onion
1/4 cup pineapple or apricot-pineapple preserves
1/4 cup chopped fresh cilantro
1-1/2 tablespoons fresh lime juice
1 tablespoon finely minced seeded jalapeno chili pepper
1/4 teaspoon black pepper, to taste

Gently toss together the ingredients in a medium bowl. Serve immediately or cover and refrigerate for up to 3 days or until needed.

Source: Fry Light, Fry Right! by Elaine Magee, MPH, R.D.