Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, baked coconut shrimp with chrunchy thai salad. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
These coconut shrimp come out perfectly crunchy. You'll wonder why you ever fried them at all! This crunchy coconut shrimp is baked instead of fried, and so easy!
Baked Coconut Shrimp with Chrunchy Thai Salad is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Baked Coconut Shrimp with Chrunchy Thai Salad is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have baked coconut shrimp with chrunchy thai salad using 22 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Baked Coconut Shrimp with Chrunchy Thai Salad:
- Prepare 12 jumbo shrimp
- Get 1 olive oil spray
- Make ready Coconut Crust
- Prepare 1/2 cup flower
- Take 1/2 cup panko
- Get 1/4 cup unsweetened shredded coconut
- Make ready 1/2 cup egg whites
- Prepare 1 tsp curry powder
- Get 1 tsp cracked pepper
- Get Crunchy Thai Salad
- Get 2 cup shredded cabbage
- Get 1/4 cup edamame
- Take 1/4 cup shredded carrots
- Take 1/2 red bell pepper
- Get 1/4 cup fresh cilantro leaves
- Prepare 2 tbsp unsalted dry roasted peanuts
- Prepare 1 The Amazing Spicy Peanut Sauce - see earlier recipe
- Get Shrimp Dip
- Take 1/2 cup greek yogurt
- Prepare 1 tbsp lemon juice
- Get 2 tbsp chili pepper paste
- Make ready 1 tbsp diced cilantro
Wanted to make for friendswho are in town tomorrow; however, my local stores are out of wild caught shrimp. This baked coconut shrimp recipe is a great appetizer or finger food served with Thai sweet chili sauce or a mango dip. Lay shrimp on their sides on your prepared baking sheet. Depending on the size and number of shrimp you're making, you may need to use one more egg.
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!
Coconut shrimp makes a fabulous finger food for a party, but can be prepared as a quick dinner I did Butterfly the shrimp and fried them in coconut oil as well. They were crunchy, golden brown I served the shrimp with some Thai sweet chili dipping sauce and fresh korean potato salad on the. Delicious and easy baked coconut shrimp recipe, succulent shrimp wrapped with a golden crunchy panko and coconut shell dipped in Thai chili sauce. Succulent shrimp with a golden crunchy panko and coconut shell, these delicious Baked Coconut Shrimp could easily be your family's favorite. These Easy Baked Coconut Shrimp are crisp, golden and delicious served a sweet and spicy apricot dipping sauce.
So that’s going to wrap it up with this special food baked coconut shrimp with chrunchy thai salad recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
