Easiest Way to Prepare Tasty Baked Coconut Shrimp with Chrunchy Thai Salad

Baked Coconut Shrimp with Chrunchy Thai Salad. View Menu & Order Delivery Here. Get Fast Delivery at the Best Price. Lastly, add toasted panko and coconut to a third bowl.

Baked Coconut Shrimp with Chrunchy Thai Salad Switching up the average weeknight meal with Oven Fried Coconut Shrimp with Thai Pineapple Chili Sauce. This coconut "popcorn" shrimp is breaded in sweet coconut, sesame seeds, oven-baked, then dipped in a spicy, tangy Thai chili lime sauce made with sweet, juicy pineapple chunks. Crispy baked coconut shrimp is super easy to make and is a perfect healthy appetizer. You can cook Baked Coconut Shrimp with Chrunchy Thai Salad using 22 ingredients and 12 steps. Here is how you cook that.

Ingredients of Baked Coconut Shrimp with Chrunchy Thai Salad

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

Large plump shrimp, coconut, panko breadcrumbs, and seasonings go beautifully together to create this simple shrimp recipe! Shrimp is a long-time favorite because it has so much flavor, and it's so fast to make. When it comes to deciding what to make for. These shrimp are perfect for the Holidays, Superbowl or anytime you need an tasty appetizer.

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!.

This baked coconut shrimp is healthier than fried, and super easy to make. The shrimp is crisp and crunchy on the outside and tender on the inside thanks to the mixture of panko breadcrumbs and shredded coconut which I used to coat the shrimp. The shrimp were perfectly cooked and the coconut breading was crunchy and very flavorful, but not overly sweet. The secret to truly crispy baked coconut shrimp is in the breading. It's all about double toasting - toast the panko breadcrumbs and coconut before you bread the shrimp and let it crisp up again while the shrimp bakes.

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