Baked Coconut Shrimp with Chrunchy Thai Salad

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Baked Coconut Shrimp with Chrunchy Thai Salad. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Baked Coconut Shrimp with Chrunchy Thai Salad is one of the most well liked of recent trending meals in the world. It's simple, it is fast, it tastes yummy. It's enjoyed by millions every day. They're fine and they look wonderful. Baked Coconut Shrimp with Chrunchy Thai Salad is something that I've loved my whole life.

Many things affect the quality of taste from Baked Coconut Shrimp with Chrunchy Thai Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Baked Coconut Shrimp with Chrunchy Thai Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Baked Coconut Shrimp with Chrunchy Thai Salad is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Baked Coconut Shrimp with Chrunchy Thai Salad estimated approx 45 mins.

To get started with this 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.

with Amazing Spicy Peanut Sauce - recipe in a previous post :)

Ingredients and spices that need to be Get to make Baked Coconut Shrimp with Chrunchy Thai Salad:

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

Instructions to make 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!

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