Baked Coconut Shrimp


1 tbsp lime juice

2 tsp finely chopped fresh jalapeno pepper

1/2 cup pineapple preserves

1 pound uncooked large shrimp, peeled and deveined

2 egg whites

2 tbsp cornstarch

2 cups sweetened flaked coconut 


Combine lime juice, pepper and pineapple in a small bowl - Cover and refrigerate

Preheat the oven to 400 degrees and line a cookie sheet with parchment paper

In a small bowl, beat the egg whites until peaks form

Place cornstarch and coconut on two separate plates

Hold shrimp by tail, dip and coat in cornstarch

Then dip the shrimp into the egg white

Then coat the shrimp in coconut

Bake 15-17 minutes or until coconut is golden brown

Turn shrimp one time halfway through cooking

Serve with pineapple dipping sauce