This is a great recipe! Its a healthy version of one of my old fat-life favorites - Gold Coast Shrimp( or whatever name the restaurant you find them at calls them) - the restaurant versions are fried and full of unnecessary calories.This is from Cooking Light magazine.
28 large shrimp - peeled, tail-on
1/3c cornstarch
3/4 tsp salt
1/2 - 3/4 tsp ground red pepper
3 large egg whites
1 1/2 c flaked unsweetened coconut
cooking spray
Pineapple salsa:
1c finely chopped, fresh pineapple
1/3c finely chopped red onion
1/4c chopped fresh cilantro
1/4c pineapple preserves
1 tbsp finely chopped seeded jalapeno peppers
1 1/2 tbsp fresh lime juice
1/4 tsp black pepper
Preheat oven to 400 degrees.
Combine cornstarch, salt and red pepper in a shallow dish, stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at med-high speed until frothy (about 2 minutes). Place cocnut in a shallow dish.
working with one shrimp at a time, dredge in cornstarch mixture, dip in egg white, dredge in coconut, pressing gently with fingers. place shrimp on a baking sheet coated with cooking spray. repeat the procedure with emaining shrimp. Lightly coat shrimp on baking shet with cooking spray. bake at 400 for 20 minutes or until shrimp are done, turning after 10 minutes.
Mix salsa ingredients together in a medium bowl, stir to combine.
4 servings (7 shrimp and about 1/4c salsa)
per servings:
397 calories
11.4g fat
29.9g protein
45g carbs
2.2g fiber
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