Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, baked coconut shrimp with chrunchy thai salad. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
These coconut shrimp come out perfectly crunchy. This crunchy coconut shrimp is baked instead of fried, and so easy! Use a Thai Chili Glaze as dip. will make again and again!!
Baked Coconut Shrimp with Chrunchy Thai Salad is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Baked Coconut Shrimp with Chrunchy Thai Salad is something that I have loved my whole life.
To begin with this particular recipe, we must 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
- Prepare 1 olive oil spray
- Prepare Coconut Crust
- Get 1/2 cup flower
- Take 1/2 cup panko
- Make ready 1/4 cup unsweetened shredded coconut
- Get 1/2 cup egg whites
- Get 1 tsp curry powder
- Make ready 1 tsp cracked pepper
- Get Crunchy Thai Salad
- Prepare 2 cup shredded cabbage
- Prepare 1/4 cup edamame
- Make ready 1/4 cup shredded carrots
- Prepare 1/2 red bell pepper
- Take 1/4 cup fresh cilantro leaves
- Take 2 tbsp unsalted dry roasted peanuts
- Take 1 The Amazing Spicy Peanut Sauce - see earlier recipe
- Get Shrimp Dip
- Take 1/2 cup greek yogurt
- Make ready 1 tbsp lemon juice
- Get 2 tbsp chili pepper paste
- Make ready 1 tbsp diced cilantro
A healthier twist on a tropical seafood appetizer served with an orange honey dipping sauce. As summer is winding down let's hold on to those warm sun rays a few moments longer. I thought I'd share a recipe that totally screams. These Easy Baked Coconut Shrimp are crisp, golden and delicious served a sweet and spicy apricot dipping sauce.
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!
This baked coconut shrimp is healthier than fried, and super easy to make. The shrimp is crisp and crunchy on the outside and tender on the inside thanks to the mixture of panko. Chilled crunchy summer veggies are tossed with herbs and a spicy, tangy curry coconut dressing. I could eat coconut all day in the summertime. Cold, crunchy, spicy salads like this one with a side of coconut iced tea, followed by coconut ice cream for dessert.
So that’s going to wrap this up for this exceptional food baked coconut shrimp with chrunchy thai salad recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
