Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, baked coconut shrimp with chrunchy thai salad. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look 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 meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Baked Coconut Shrimp with Chrunchy Thai Salad is something which I’ve loved my whole life.
To begin with this particular recipe, we have to 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 can achieve it.
The ingredients needed to make Baked Coconut Shrimp with Chrunchy Thai Salad:
- Prepare 12 jumbo shrimp
- Take 1 olive oil spray
- Get Coconut Crust
- Get 1/2 cup flower
- Prepare 1/2 cup panko
- Take 1/4 cup unsweetened shredded coconut
- Make ready 1/2 cup egg whites
- Prepare 1 tsp curry powder
- Make ready 1 tsp cracked pepper
- Make ready Crunchy Thai Salad
- Take 2 cup shredded cabbage
- Make ready 1/4 cup edamame
- Prepare 1/4 cup shredded carrots
- Prepare 1/2 red bell pepper
- Make ready 1/4 cup fresh cilantro leaves
- Prepare 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
- Take 1 tbsp lemon juice
- Get 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. 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. We're working our way through British chef and baking empress Lorraine Pascale's new book, A Lighter Way To Bake.
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 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. These Baked Coconut Shrimps are so crispy on the outside, tender and juicy on the inside, and easy to make. Served with a delicious sweet and spicy These crunchy coated shrimps are dipped in a deliciously sweet and spicy dipping sauce, made with sugar-free apricot preserve, chili flakes, apple. These Easy Baked Coconut Shrimp are crisp, golden and delicious served a sweet and spicy apricot 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’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
