Coconut Shrimp with Pineapple Salsa

Ingredients

• 0.3 teaspoon pepper black
• 0.3 cup cornstarch 
• 3 large egg whites 
• 0.3 cup cilantro leaves fresh finely chopped
• 0.5 teaspoon ground pepper red
• 1 tablespoon jalapeno seeded finely chopped
• 1.5 tablespoons juice of lime fresh
• 1 cup pineapple fresh finely chopped
• 0.3 cup pineapple preserves 
• 0.3 cup onion red finely chopped
• 0.8 teaspoon salt 
• 1.5 pounds shrimp 
• 1.5 cups coconut or sweetened flaked

Equipment

• bowl
• baking sheet
• paper towels
• oven
• whisk
• blender

Directions

1. Preheat oven to 40
2. To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.
3. Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk.
4. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes).
5. Place coconut in a shallow dish.
6. Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers.
7. 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.
8. Bake at 400 for 20 minutes or until shrimp are done, turning after 10 minutes.
9. To prepare salsa, combine pineapple and remaining ingredients in a medium bowl; stir to combine.