Coconut Shrimp With Basil Pineapple Salsa - cooking recipe

Ingredients

SALSA
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
SHRIMP
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

Preparation

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\u00b0F 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.