Coconut Shrimp With Pineapple Salsa - cooking recipe

Ingredients

1 lb. (20 to 30 count) shrimp
1/3 c. cornstarch
3/4 tsp. salt
1/2 to 3/4 tsp. ground red pepper
3 egg whites
1 1/2 c. flaked sweetened coconut
cooking spray
1 Tbsp. finely chopped seeded jalapeno pepper
1 1/2 Tbsp. fresh lime juice plus a little grated rind
1 bell pepper
1/4 tsp. black pepper

Preparation

Preheat oven to 400\u00b0.
Peel, devein and rinse shrimp in cold water. Drain on paper towels until dry.