Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, baked coconut shrimp with chrunchy thai salad. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
These crunchy prawns / shrimp…so, I have to tell you, the first batch I made was just coated in coconut. These coconut shrimp come out perfectly crunchy. You'll wonder why you ever fried them at all!
Baked Coconut Shrimp with Chrunchy Thai Salad is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Baked Coconut Shrimp with Chrunchy Thai Salad is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this 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:
- Make ready 12 jumbo shrimp
- Make ready 1 olive oil spray
- Make ready Coconut Crust
- Prepare 1/2 cup flower
- Make ready 1/2 cup panko
- Take 1/4 cup unsweetened shredded coconut
- Take 1/2 cup egg whites
- Get 1 tsp curry powder
- Prepare 1 tsp cracked pepper
- Make ready Crunchy Thai Salad
- Take 2 cup shredded cabbage
- Prepare 1/4 cup edamame
- Make ready 1/4 cup shredded carrots
- Take 1/2 red bell pepper
- Prepare 1/4 cup fresh cilantro leaves
- Prepare 2 tbsp unsalted dry roasted peanuts
- Make ready 1 The Amazing Spicy Peanut Sauce - see earlier recipe
- Make ready Shrimp Dip
- Make ready 1/2 cup greek yogurt
- Make ready 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.
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!
These Easy Baked Coconut Shrimp are crisp, golden and delicious served a sweet and spicy apricot dipping sauce. 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. 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..
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