Baked Coconut Shrimp

This recipe came out pretty good.  Note to self do not over whip the egg whites!!  They turned into stiff enough peaks that when you dipped the shrimp in them they didn't move and the shrimp came out clean! Definitely bake them a full 17 mins and if you want flip them around 10 min mark to get all the sides crispy.  I didn't make the pineapple sauce to go with it but I'm sure it's good. My friend Chrissy ended up bringing Sweet Chili sauce from Trader Joes which went perfect.   Score: 8

Ingredients

• 1 Tablespoon lime juice
• 2 teaspoons finely chopped fresh jalapeno pepper
• 1/2 cup pineapple preserves
• 1 pound uncooked large shrimp peeled and deveined

• 2 egg whites
• 2 Tablespoons cornstarch
• 2 cups sweetened flaked coconut

Directions

1. Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve.
2. Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
3. In a small bowl beat egg whites with a hand mixer until soft peaks form.
4. 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.
5. 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.
6. Serve with pineapple dipping sauce.

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