Sunday, August 14, 2011

Recipe: Coconut Shrimp & Pineapple Salsa with Jasmine Rice

I was in the mood for seafood last night and wanted to try a new recipe.  My fiance has been working like a dog 7 days a week so as a treat for him I decided to attempt coconut shrimp, one of his favorites.  I managed to whip up a great healthy alternative to the deep-fried classic by simply baking these instead.  Try this recipe soon for a vacation from the average shrimp cocktail! One note: all measurement in this recipe were the "eyeball" method :)

3/4-1 lb. shrimp, peeled and de-veined
panko style breadcrumbs
all-purpose flour
sweetened shredded coconut
2-3 egg whites, whisked until frothy


fresh pineapple,finely chopped
cilantro, chopped
red onion, diced
1 jalapeno pepper, seeded and diced
salt and pepper
fresh lime juice

1 c. rice
1 3/4 c. water

Preheat oven to 400 degrees.  For rice, boil water.

Set up a "conveyor belt" setup with one bowl of egg whites, one bowl of all purpose flour, and one bowl of combined panko breadcrumbs and coconut.  Make sure shrimp are not too wet when you begin.  First dredge shrimp in flour, shaking off any excess.  Then dip in egg white, then the breadcrumb mixture.  Repeat with all shrimp and place on sprayed baking sheet.  

Panko Mixture

Bake for 15-20, flipping shrimp once halfway through for even browning.

While shrimp are baking, add rice to water and simmer on low, covered, for 15 minutes.

For salsa, combine all ingredients and mix well.  Refrigerate until ready to eat.

Close-up of the Pineapple Salsa! Gorgeous summer colors :)
The final product! SO happy with the results!

Serve shrimp over Jasmine rice with salsa.  For a dipping sauce, try mixing equal parts pineapple preserves and orange marmalade.

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