Coconut Shrimp with Pineapple Salsa

Serve homemade coconut-crusted shrimp with a sweet-and-tangy pineapple salsa for a gourmet seafood dinner that's out of this world.
Preheat the oven to 400 degrees.To prepare the shrimp, peel and divide the shrimp, leaving the tails intact. Wash the shrimp in cold water; pat dry on paper towels until completely dry.Combine cornstarch, salt, and red pepper in a shallow bowl; whisk to combine. Place the egg whites in a medium bowl and beat with a mixer on medium-high speed until frothy (about 2 minutes). Place the coconut chips in a shallow dish.Cook one shrimp at a time, then roll in the cornstarch mixture. Dip in egg white; roll in coconut flakes, pressing lightly with your fingers. Place the shrimp on a baking sheet greased with cooking spray. Repeat with the remaining shrimp, cornstarch mixture, egg white, and coconut chips. Lightly brush the shrimp with cooking spray. Bake at 400 ° C for 20 minutes or until the prawns are cooked through, turning over after 10 minutes.To make the salsa, combine the pineapple and other ingredients in a medium bowl; toss to combine.