Recipe of Super Quick Baked Coconut Shrimp with Chrunchy Thai Salad

Baked Coconut Shrimp with Chrunchy Thai Salad Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

These coconut shrimp come out perfectly crunchy. You'll wonder why you ever fried them at all!

Here is the best “Baked Coconut Shrimp with Chrunchy Thai Salad” recipe we have found so far. This will be really delicious.

Ingredients of Baked Coconut Shrimp with Chrunchy Thai Salad

1. Prepare 12 of jumbo shrimp.
2. Make ready 1 of olive oil spray.
3. Take of Coconut Crust.
4. It’s 1/2 cup of flower.
5. Take 1/2 cup of panko.
6. Make ready 1/4 cup of unsweetened shredded coconut.
7. It’s 1/2 cup of egg whites.
8. Make ready 1 tsp of curry powder.
9. Take 1 tsp of cracked pepper.
10. Make ready of Crunchy Thai Salad.
11. You need 2 cup of shredded cabbage.
12. Prepare 1/4 cup of edamame.
13. You need 1/4 cup of shredded carrots.
14. Take 1/2 of red bell pepper.
15. Make ready 1/4 cup of fresh cilantro leaves.
16. Make ready 2 tbsp of unsalted dry roasted peanuts.
17. Make ready 1 of The Amazing Spicy Peanut Sauce - see earlier recipe.
18. It’s of Shrimp Dip.
19. Take 1/2 cup of greek yogurt.
20. Take 1 tbsp of lemon juice.
21. Prepare 2 tbsp of chili pepper paste.
22. Make ready 1 tbsp of diced cilantro.

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.This baked coconut shrimp recipe is a great appetizer or finger food served with Thai sweet chili sauce or a mango dip.

Baked Coconut Shrimp with Chrunchy Thai Salad step by step

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!.

These crunchy prawns / shrimp…so, I have to tell you, the first batch I made was just coated in coconut.Coconut shrimp makes a fabulous finger food for a party, but can be prepared as a quick dinner I did Butterfly the shrimp and fried them in coconut oil as well.They were crunchy, golden brown I served the shrimp with some Thai sweet chili dipping sauce and fresh korean potato salad on the.

This easy baked coconut shrimp recipe is great if you're looking to make something special to serve as an appetizer or finger food, but don't want to spend too long making it.Chilled crunchy summer veggies are tossed with herbs and a spicy, tangy curry coconut dressing.Coconut milk, lime, and red curry are flavors that I am crazy about… and here they create a delicious and creamy contrast to the crunchy chopped veggies and cashews.Crunchy shrimp with a sweet and sour dipping sauce – a favorite restaurant appetizer you can make at home!For a tropical main dish, serve shrimp on a salad of baby greens with tropical fruit and a citrus vinaigrette.