Coconut Shrimp with Hatch Chile & Pineapple Salsa

This recipe helps you create the most delicious coconut shrimp you’ve ever tasted! Combine it with our Hatch Chile & Pineapple Salsa, and you’ve got a perfect appetizer for your dinner party or tail-gating party—or a fantastic entrée when served with jasmine rice and a green salad! Enjoy!

Prep Time:  30 minutes
Bake Time:  20 minutes

28 large raw shrimp (about 1 1/2 pounds), deveined and peeled
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut
cooking spray
1/2 to 3/4 cup Hatch Chile & Pineapple Salsa

*Preheat oven to 400°. To prepare shrimp, rinse  in cold water; drain on paper towels until dry. 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 medium-high speed until frothy (about 2 minutes). Place coconut 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 remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10  minutes. Serve with Hatch Chile & Pineapple Salsa spooned over each shrimp. Serves 4-6.

*If you prefer to grill these shrimp, place on pre-heated grill (medium-high) and grill 10 minutes per side, or until shrimp turns pink and coconut is lightly toasted.

This recipe is also fantastic with our Apricot & Orange Marmalade and Red Hot Jalapeno Jelly!

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admin on August 17th 2011 in Appetizers, Salsa Uses, Seafood, entree, shrimp

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