coconut shrimp with grilled pineapple

This cocount shrimp recipe is really an adaptation from a Cooking Light recipe I made for dinner awhile back.  After I ate the shrimp for the first time, I knew I needed to make it in app fashion. The crunch and slight heat of the shrimp pairs perfectly with my long lost love of the summer…grilled pineapple.  This isn’t exactly a one bite app…it could be if you are will to cut the shrimp or use smaller shrimp…but I’m not willing to do either of those things.  So don’t eat it when you’re in the middle of a heated conversation.  But trust me, it will probably be quiet as everyone scarfs these down!

what you need:

1 pound shrimp, peeled and deveined (I like to use bigger shrimp, these were 30-41)

1/3 cup cornstarch

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

3 large egg whites

1 1/2 cup shredded coconut

1 pineapple, outside removed and sliced into 3/4 inch slices

5 tablespoons brown sugar

what to do:

preheat oven to 400

in a shallow bowl mix together cornstarch, salt, and pepper

beat egg white on med-high speed for 2 minutes until the eggs are frothy

put cocount in another shallow bowl

One at a time take a shrimp

and dip it first into the cornstarch mix, then the egg whites and then the coconut

place on a baking sheet lined with a silpat or heavily sprayed with cooking spray

place in oven for 20 minutes, flipping after 10 minutes

while the shrimp are cooking, heat the grill to med-high heat.

Rub each slice of pineapple with brown sugar on both sides.  Place on grill and grill for 4-5 minutes on each side.

Remove from grill when slightly charred on both sides.  Core the pineapple and cut into bite sized cubes.

Finally, place on shrimp and on piece of pineapple on each skewer.

Serve and enjoy!