Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, baked coconut shrimp with chrunchy thai salad. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Baked Coconut Shrimp with Chrunchy Thai Salad is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Baked Coconut Shrimp with Chrunchy Thai Salad is something that I’ve loved my entire life. They are nice and they look fantastic.
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To get started with this recipe, we must prepare a few components. You can cook baked coconut shrimp with chrunchy thai salad using 22 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Baked Coconut Shrimp with Chrunchy Thai Salad:
- Make ready 12 jumbo shrimp
- Prepare 1 olive oil spray
- Make ready Coconut Crust
- Get 1/2 cup flower
- Make ready 1/2 cup panko
- Get 1/4 cup unsweetened shredded coconut
- Take 1/2 cup egg whites
- Take 1 tsp curry powder
- Get 1 tsp cracked pepper
- Make ready Crunchy Thai Salad
- Make ready 2 cup shredded cabbage
- Take 1/4 cup edamame
- Take 1/4 cup shredded carrots
- Get 1/2 red bell pepper
- Take 1/4 cup fresh cilantro leaves
- Prepare 2 tbsp unsalted dry roasted peanuts
- Get 1 The Amazing Spicy Peanut Sauce - see earlier recipe
- Prepare Shrimp Dip
- Prepare 1/2 cup greek yogurt
- Prepare 1 tbsp lemon juice
- Make ready 2 tbsp chili pepper paste
- Prepare 1 tbsp diced cilantro
Lightly spray with nonstick spray or drizzle with oil. Dredge the shrimp in seasoned coconut flour, dip in the egg mixture, and press in the coconut flakes. TIP: After breading, place the shrimp directly onto an oven-safe cooling rack over a baking pan. The rack makes a huge difference in making the shrimp crispy!
Steps to make Baked Coconut Shrimp with Chrunchy Thai Salad:
- preheat oven to 450
- mix flower, panko, and coconut in a small mixing bowl
- mix egg whites, curry, and pepper in a separate small mixing bowl
- spray a small baking dish with olive oil spray
- dip shrimp into egg mix, then dip into coconut mix, make sure each piece is well covered, and lay in baking dish
- place shrimp in oven, bake at 450 for about 10 minutes or until golden (you may want to flip them half way through)
- for the salad, add shredded cabbage to a clean salad bowl
- slice bell pepper into thin strips, toss into bowl
- crush/chop up peanuts, add to bowl
- add all other salad ingredients to bowl, including peanut sauce, toss & set aside to marinade
- in another separate clean small bowl, mix all ingredients for the shrimp dip and blend well
- When shrimp is done baking, add 6 shrimp to plate, add 1/2 of the salad to plate, add 2 tablespoons of shrimp dip to plate, then devour!
TIP: After breading, place the shrimp directly onto an oven-safe cooling rack over a baking pan. The rack makes a huge difference in making the shrimp crispy! Oven Baked Coconut Shrimp with crispy coconut coating, perfect for dipping and serving up as an appetizer or even a main dish. It must be hereditary because my mother is even worse. I think I've seen her order something from the entree section of a menu maybe four or five times total.
So that is going to wrap this up for this special food baked coconut shrimp with chrunchy thai salad recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
