Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, baked coconut shrimp with chrunchy thai salad. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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 is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Baked Coconut Shrimp with Chrunchy Thai Salad is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have 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
- Prepare 1 olive oil spray
- Make ready Coconut Crust
- Make ready 1/2 cup flower
- Get 1/2 cup panko
- Get 1/4 cup unsweetened shredded coconut
- Take 1/2 cup egg whites
- Make ready 1 tsp curry powder
- Take 1 tsp cracked pepper
- Take Crunchy Thai Salad
- Get 2 cup shredded cabbage
- Make ready 1/4 cup edamame
- Make ready 1/4 cup shredded carrots
- Get 1/2 red bell pepper
- Get 1/4 cup fresh cilantro leaves
- Make ready 2 tbsp unsalted dry roasted peanuts
- Get 1 The Amazing Spicy Peanut Sauce - see earlier recipe
- Prepare Shrimp Dip
- Prepare 1/2 cup greek yogurt
- Take 1 tbsp lemon juice
- Prepare 2 tbsp chili pepper paste
- Get 1 tbsp diced cilantro
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!
So that’s going to wrap it up for this special food baked coconut shrimp with chrunchy thai salad recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!