Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, baked coconut shrimp with chrunchy thai salad. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Baked Coconut Shrimp with Chrunchy Thai Salad is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Baked Coconut Shrimp with Chrunchy Thai Salad is something that I’ve loved my whole life.
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To begin with this recipe, we have to first 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 that.
The ingredients needed to make Baked Coconut Shrimp with Chrunchy Thai Salad:
- Take 12 jumbo shrimp
- Take 1 olive oil spray
- Take Coconut Crust
- Make ready 1/2 cup flower
- Make ready 1/2 cup panko
- Make ready 1/4 cup unsweetened shredded coconut
- Get 1/2 cup egg whites
- Make ready 1 tsp curry powder
- Take 1 tsp cracked pepper
- Get Crunchy Thai Salad
- Get 2 cup shredded cabbage
- Take 1/4 cup edamame
- Make ready 1/4 cup shredded carrots
- Get 1/2 red bell pepper
- Prepare 1/4 cup fresh cilantro leaves
- Prepare 2 tbsp unsalted dry roasted peanuts
- Prepare 1 The Amazing Spicy Peanut Sauce - see earlier recipe
- Prepare Shrimp Dip
- Get 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!
Instructions 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 with this exceptional food baked coconut shrimp with chrunchy thai salad recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
