Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, baked coconut shrimp with chrunchy thai salad. It is one of my favorites food recipes. This time, I will make it a bit tasty. 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 favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Baked Coconut Shrimp with Chrunchy Thai Salad is something that I have loved my whole life.
To get started with this recipe, we have to 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 cook it.
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
- Take 1/2 cup flower
- Prepare 1/2 cup panko
- Make ready 1/4 cup unsweetened shredded coconut
- Get 1/2 cup egg whites
- Get 1 tsp curry powder
- Prepare 1 tsp cracked pepper
- Prepare Crunchy Thai Salad
- Get 2 cup shredded cabbage
- Take 1/4 cup edamame
- Make ready 1/4 cup shredded carrots
- Prepare 1/2 red bell pepper
- Prepare 1/4 cup fresh cilantro leaves
- Make ready 2 tbsp unsalted dry roasted peanuts
- Take 1 The Amazing Spicy Peanut Sauce - see earlier recipe
- Take Shrimp Dip
- Make ready 1/2 cup greek yogurt
- Take 1 tbsp lemon juice
- Prepare 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.
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!
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 with this exceptional food baked coconut shrimp with chrunchy thai salad recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
