Baked Coconut Shrimp with Chrunchy Thai Salad
Baked Coconut Shrimp with Chrunchy Thai Salad

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, baked coconut shrimp with chrunchy thai salad. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Baked Coconut Shrimp with Chrunchy Thai Salad is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Baked Coconut Shrimp with Chrunchy Thai Salad is something which I’ve loved my whole life.

To get started with this particular recipe, we have to 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 cook it.

The ingredients needed to make Baked Coconut Shrimp with Chrunchy Thai Salad:
  1. Prepare jumbo shrimp
  2. Make ready olive oil spray
  3. Make ready Coconut Crust
  4. Prepare flower
  5. Prepare panko
  6. Take unsweetened shredded coconut
  7. Take egg whites
  8. Prepare curry powder
  9. Take cracked pepper
  10. Prepare Crunchy Thai Salad
  11. Make ready shredded cabbage
  12. Prepare edamame
  13. Take shredded carrots
  14. Make ready red bell pepper
  15. Make ready fresh cilantro leaves
  16. Get unsalted dry roasted peanuts
  17. Make ready The Amazing Spicy Peanut Sauce - see earlier recipe
  18. Get Shrimp Dip
  19. Take greek yogurt
  20. Get lemon juice
  21. Get chili pepper paste
  22. Take diced cilantro
Instructions to make Baked Coconut Shrimp with Chrunchy Thai Salad:
  1. preheat oven to 450
  2. mix flower, panko, and coconut in a small mixing bowl
  3. mix egg whites, curry, and pepper in a separate small mixing bowl
  4. spray a small baking dish with olive oil spray
  5. dip shrimp into egg mix, then dip into coconut mix, make sure each piece is well covered, and lay in baking dish
  6. place shrimp in oven, bake at 450 for about 10 minutes or until golden (you may want to flip them half way through)
  7. for the salad, add shredded cabbage to a clean salad bowl
  8. slice bell pepper into thin strips, toss into bowl
  9. crush/chop up peanuts, add to bowl
  10. add all other salad ingredients to bowl, including peanut sauce, toss & set aside to marinade
  11. in another separate clean small bowl, mix all ingredients for the shrimp dip and blend well
  12. 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 exceptional food baked coconut shrimp with chrunchy thai salad recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!