COCONUT SHRIMP WITH BASIL PINEAPPLE SALSA

Coconut Shrimp With Basil Pineapple Salsa image

Provided by Chef Shantal

Time 30m

Yield 24 shrimp, 4-6 serving(s)

Number Of Ingredients 15

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

Steps:

In a medium bowl combine all salsa ingredients, stir, cover and refrigerate until ready to use. Best if left to marinate over night.
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.
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.
Remove from oven and serve with pineapple salsa.

Nutrition Facts : Calories 656.9, Fat 44.1, SaturatedFat 36.1, Cholesterol 189, Sodium 1101.8, Carbohydrate 32.3, Fiber 10.5, Sugar 8.7, Protein 37.5