Hello everybody, it is Jim, welcome to our recipe site. 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. For mine, I will make it a little 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 well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Baked Coconut Shrimp with Chrunchy Thai Salad is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Get 12 jumbo shrimp
- Prepare 1 olive oil spray
- Prepare Coconut Crust
- Get 1/2 cup flower
- Prepare 1/2 cup panko
- Get 1/4 cup unsweetened shredded coconut
- Take 1/2 cup egg whites
- Get 1 tsp curry powder
- Make ready 1 tsp cracked pepper
- Prepare Crunchy Thai Salad
- Get 2 cup shredded cabbage
- Get 1/4 cup edamame
- Make ready 1/4 cup shredded carrots
- Take 1/2 red bell pepper
- Make ready 1/4 cup fresh cilantro leaves
- Take 2 tbsp unsalted dry roasted peanuts
- Prepare 1 The Amazing Spicy Peanut Sauce - see earlier recipe
- Prepare Shrimp Dip
- Take 1/2 cup greek yogurt
- Get 1 tbsp lemon juice
- Take 2 tbsp chili pepper paste
- Prepare 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 this up with this exceptional food baked coconut shrimp with chrunchy thai salad recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
