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We hope you got insight from reading it, now let’s go back to baked coconut shrimp with chrunchy thai salad recipe. You can cook baked coconut shrimp with chrunchy thai salad using 22 ingredients and 12 steps. Here is how you do that.
The ingredients needed to prepare Baked Coconut Shrimp with Chrunchy Thai Salad:
- Get 12 jumbo shrimp
- Provide 1 olive oil spray
- You need Coconut Crust
- You need 1/2 cup flower
- Get 1/2 cup panko
- Use 1/4 cup unsweetened shredded coconut
- Get 1/2 cup egg whites
- Get 1 tsp curry powder
- Prepare 1 tsp cracked pepper
- You need Crunchy Thai Salad
- Get 2 cup shredded cabbage
- Get 1/4 cup edamame
- You need 1/4 cup shredded carrots
- Use 1/2 red bell pepper
- Get 1/4 cup fresh cilantro leaves
- Get 2 tbsp unsalted dry roasted peanuts
- Provide 1 The Amazing Spicy Peanut Sauce - see earlier recipe
- Get Shrimp Dip
- Provide 1/2 cup greek yogurt
- Provide 1 tbsp lemon juice
- Get 2 tbsp chili pepper paste
- Use 1 tbsp diced cilantro
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!
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