Tasty, fun finger food.
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.
Recipe from Tablespoon.com:
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (193g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 84 (28%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||12 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 113.5mg||35 %|
|Sodium 307.1mg||11 %|
|Potassium 366.7mg||10 %|
|Total Carbohydrate 31.2g||9 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 28.1g|
|Protein 23.3g||33 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 302
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