Baked Coconut Shrimp with Chrunchy Thai Salad. Enjoy your local restaurant favorites from the comfort of your own home. The food you want, when you want it. Low Prices on Almond & Coconut Butter.
Something that some of you may already know is that by consuming the right foods can have a massive effect on your health. One of the foods you ought to be avoiding is any kind of foods you get at. Food And Drink • Salad • Take shrimp one at a time and dip into the flour mixture, then into the eggs, and then into the coconut mixture. You can have Baked Coconut Shrimp with Chrunchy Thai Salad using 22 ingredients and 12 steps. Here is how you cook it.
Ingredients of Baked Coconut Shrimp with Chrunchy Thai Salad
- Prepare 12 of jumbo shrimp.
- You need 1 of olive oil spray.
- Prepare of Coconut Crust.
- Prepare 1/2 cup of flower.
- It’s 1/2 cup of panko.
- Prepare 1/4 cup of unsweetened shredded coconut.
- Prepare 1/2 cup of egg whites.
- It’s 1 tsp of curry powder.
- Prepare 1 tsp of cracked pepper.
- You need of Crunchy Thai Salad.
- Prepare 2 cup of shredded cabbage.
- It’s 1/4 cup of edamame.
- Prepare 1/4 cup of shredded carrots.
- It’s 1/2 of red bell pepper.
- It’s 1/4 cup of fresh cilantro leaves.
- It’s 2 tbsp of unsalted dry roasted peanuts.
- You need 1 of The Amazing Spicy Peanut Sauce – see earlier recipe.
- It’s of Shrimp Dip.
- It’s 1/2 cup of greek yogurt.
- Prepare 1 tbsp of lemon juice.
- You need 2 tbsp of chili pepper paste.
- It’s 1 tbsp of diced cilantro.
Place onto the baking tray, leaving space around each shrimp so the hot air can circulate around them and brown them all the way around. Lightly spray the coated shrimp with an olive oil spray. Dip shrimp in small batches in the flour mixture then the egg mixture (letting the excess drip off the shrimp) and then coat in the coconut/breadcrumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer.
Baked Coconut Shrimp with Chrunchy Thai Salad step by step
- 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!.
Lightly spray with nonstick spray or drizzle with oil. This Baked Coconut Shrimp is such a delicious and easy appetizer! Fresh shrimp are coated in coconut and panko breadcrumbs and are baked in the oven so that they get wonderfully crispy without the need for deep frying. Simple to make with basic ingredients. Coconut shrimp are one of my favorite appetizers to get when we eat out, so I just had to recreate them at home!