How to Make Yummy Baked Coconut Shrimp with Chrunchy Thai Salad

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Baked Coconut Shrimp with Chrunchy Thai Salad. Coconut milk flavored with peanut butter makes a classic Thai-inspired, creamy sauce. Loved this shrimp in Thai coconut sauce recipe. Wanted to make for friendswho are in town tomorrow; however, my local stores are out of wild caught shrimp. "This crunchy coconut shrimp is baked instead of fried, and so easy!

Baked Coconut Shrimp with Chrunchy Thai Salad These Easy Baked Coconut Shrimp are crisp, golden and delicious served a sweet and spicy apricot dipping sauce. 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. 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

  1. It's 12 of jumbo shrimp.
  2. It's 1 of olive oil spray.
  3. You need of Coconut Crust.
  4. Prepare 1/2 cup of flower.
  5. Prepare 1/2 cup of panko.
  6. It's 1/4 cup of unsweetened shredded coconut.
  7. Prepare 1/2 cup of egg whites.
  8. It's 1 tsp of curry powder.
  9. It's 1 tsp of cracked pepper.
  10. It's of Crunchy Thai Salad.
  11. Prepare 2 cup of shredded cabbage.
  12. Prepare 1/4 cup of edamame.
  13. You need 1/4 cup of shredded carrots.
  14. It's 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. You need of Shrimp Dip.
  19. It's 1/2 cup of greek yogurt.
  20. Prepare 1 tbsp of lemon juice.
  21. You need 2 tbsp of chili pepper paste.
  22. You need 1 tbsp of diced cilantro.

These crunchy prawns / shrimp…so, I have to tell you, the first batch I made was just coated in coconut. Baked Coconut Shrimp - EASIEST and BEST coconut shrimp with no deep-frying, no oil, no mess!! One of my favorite shrimp recipes on this blog is the coconut shrimp I developed a few years ago, out of my constant craving of the crispy, crunchy, and delicious. 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!.

Lay shrimp on their sides on your prepared baking sheet. Depending on the size and number of shrimp you're making, you may need to use one more egg. Coconut shrimp makes a fabulous finger food for a party, but can be prepared as a quick dinner too. We had it with a simple green salad topped with sesame ginger dressing, a few I did Butterfly the shrimp and fried them in coconut oil as well. They were crunchy, golden brown, coconutty wonders.

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