Oven Baked Coconut Shrimp With Pineapple Salsa Recipes

BAKED COCONUT SHRIMP WITH PINEAPPLE SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.
• Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.
• Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
• Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.

OVEN BAKED COCONUT SHRIMP WITH PINEAPPLE SALSA

Steps:

• Preheat oven to 400º.
• Rinse shrimp and drain well on paper towels.
• Combine cornstarch, salt and cayenne pepper in shallow dish and stir with whisk.
• Place egg whites in medium bowl and beat with electric mixer until frothy, about 2 minutes.
• Place coconut in shallow dish.
• Coat baking sheet with nonstick cooking spray.
• Working 1 shrimp at a time, dredge in cornstarch mixture, dip in egg white, dredge in coconut pressing in gently with fingers.
• Place shrimp on prepared sheet.
• Repeat with remaining shrimp and lightly coat shrimp with cooking spray.
• Bake 20 minutes or until shrimp are done, turning after 10 minutes.
• Serve with pineapple salsa.
• Pineapple salsa: Gently toss pineapple, onion, cilantro, preserves, jalapeno, lime juice and pepper together until well blended.

BAKED COCONUT SHRIMP

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
• Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
• Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

OVEN-BAKED COCONUT SHRIMP (LOW-FAT)

Steps:

• Set oven to 375 degrees F.
• Rinse the shrimp under cold water and pat dry with paper towels.
• In a shallow dish combine the cornstarch with salt and red pepper; stir to combine.
• Place the egg whites in a medium bowl; beat using an electric mixer on high speed until frothy (about 2 minutes).
• Place the coconut in a shallow dish.
• Working one shrimp at a time dredge the shrimp firstly in the cornstarch mixture, then dip in egg whites and then in shredded coconut.
• Place the shrimp on a foil-lined baking sheet that has been generously coated with cooking spray.
• Repeat with remaining shrimp (cornstarch, then egg white and then in coconut).
• Lightly spray the shrimp with cooking spray.
• Bake for about 20 minutes or until the shrimp are done, turn the shrimp after 10 minutes of cooking making that 10 minutes per side.

BAKED COCONUT SHRIMP WITH PINEAPPLE DIPPING SAUCE RECIPE - (4.5/5)

Steps:

• Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve. Preheat oven to 400 degrees and line a cookie sheet with parchment paper. In a small bowl beat egg whites with a hand mixer until soft peaks form. Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well. Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown. Serve with pineapple dipping sauce.

SPICY SWEET SHRIMP WITH PINEAPPLE SALSA

Steps:

• Cook rice according to package directions. Stir in beans; cover and keep warm., While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes., For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper., Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.