Cocount Shrimp with Basil Pineapple Salsa



24 servings



1 cup (250) fresh or
canned pineapple, finely diced
3 green onions, sliced
8 basil leaves, julienned
1 jalapeño pepper,
seeded and finely chopped
1 clove garlic, finely chopped
1 lime, juiced
salt and freshly ground
black pepper
1 lb. (454 g) md. raw shrimp, peeled,
de-veined and dried well on paper towels
1/3 cup (80) cornstarch
1/2 tsp. (2) salt
1/2 tsp. (2) cayenne pepper
3 egg whites
1 cup (250) flaked unsweetened coconut
3/4 cup (175) Tre Stelle® Parmigiano Reggiano Cheese, grated


In a medium bowl combine all salsa ingredients, stir, cover and refrigerate until ready to use. Best made a day ahead of serving to allow flavours to blend. Preheat oven to 400F (200C). In a medium shallow dish, combine cornstarch, salt and cayenne pepper; set aside. In another medium shallow dish, combine coconut and grated Parmigiano Reggiano Cheese. In a medium bowl add egg whites and beat with electric mixer until frothy; approximately 2 minutes.Coat a large cookie sheet with non-stick cooking spray. Working with one shrimp at a time: dredge in cornstarch mixture, dip in egg white, then in coconut/cheese mixture, pressing gently with fingers. Place shrimp on prepared sheet. Repeat with remaining shrimp. Bake 20 minutes or until shrimp are done, turning after 10 minutes. Remove from oven and serve with Basil Pineapple Salsa.
Makes approximately 24 medium shrimp

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This recipe was provided by Tre Stelle

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