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