Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, baked coconut shrimp with chrunchy thai salad. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Baked Coconut Shrimp with Chrunchy Thai Salad is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Baked Coconut Shrimp with Chrunchy Thai Salad is something that I’ve loved my whole life.
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!
To begin with this particular recipe, we have to prepare a few components. You can cook baked coconut shrimp with chrunchy thai salad using 22 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Baked Coconut Shrimp with Chrunchy Thai Salad:
- Get 12 jumbo shrimp
- Make ready 1 olive oil spray
- Prepare Coconut Crust
- Take 1/2 cup flower
- Get 1/2 cup panko
- Prepare 1/4 cup unsweetened shredded coconut
- Get 1/2 cup egg whites
- Prepare 1 tsp curry powder
- Prepare 1 tsp cracked pepper
- Prepare Crunchy Thai Salad
- Take 2 cup shredded cabbage
- Take 1/4 cup edamame
- Prepare 1/4 cup shredded carrots
- Make ready 1/2 red bell pepper
- Make ready 1/4 cup fresh cilantro leaves
- Prepare 2 tbsp unsalted dry roasted peanuts
- Make ready 1 The Amazing Spicy Peanut Sauce - see earlier recipe
- Get Shrimp Dip
- Get 1/2 cup greek yogurt
- Get 1 tbsp lemon juice
- Take 2 tbsp chili pepper paste
- Get 1 tbsp diced cilantro
Depending on the size and number of shrimp you're making, you may need to use one more egg. We're working our way through British chef and baking empress Lorraine Pascale's new book, A Lighter Way To Bake. Coconut shrimp salad is the perfect appetizer for waiting guests. It may seem a bit odd to bake something as small as the humble curled-up shrimp.
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!
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. Crunchy baked coconut shrimp recipe made with only five ingredients! A healthier twist on a tropical seafood appetizer served with an orange honey dipping sauce.
So that is going to wrap it up for this special food baked coconut shrimp with chrunchy thai salad recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
