Lite Dinner Tonight: Coconut Shrimp with Pineapple Dipping Sauce

This recipe I adapted from a cooking light recipe. It tastes like fried coconut shrimp but is oven baked so without all the fat. Yummy!

Shrimp:
1 to 1 1/2 pound bag frozen, peeled but not cooked large shrimp
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut (toasted lightly in oven)
Cooking spray

Pineapple Dipping Sauce:
1/4 cup Pineapple preserves (Apricot or other preserves would also work)
2 Tbsp Rice wine vinegar
(optional) Lime juice
salt and pepper to taste

Preparation

Preheat oven to 400°.

Rinse shrimp in cold water in colandar; drain on paper towels until dry.

Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.

Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. 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. Bake at 400° for 10 minutes or until shrimp are done, turning after 5 minutes.

To make dipping sauce combine pineapple preserves and remaining ingredients in a medium bowl; stir to combine.