Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, baked coconut shrimp with chrunchy thai salad. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Baked Coconut Shrimp with Chrunchy Thai Salad is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Baked Coconut Shrimp with Chrunchy Thai Salad is something that I have loved my entire life. They are fine and they look wonderful.
Rinse, shell, and devein the shrimp leaving the tails on, then transfer to a bowl. Drizzle the shrimp with the olive oil, pressed garlic, lemon juice and zest, parsley, oregano, kosher salt, black pepper and red pepper flakes. The shrimp were perfectly cooked and the coconut breading was crunchy and very flavorful, but not overly sweet.
To get started with this particular recipe, we must 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.
The ingredients needed to make Baked Coconut Shrimp with Chrunchy Thai Salad:
- Take 12 jumbo shrimp
- Take 1 olive oil spray
- Get Coconut Crust
- Make ready 1/2 cup flower
- Prepare 1/2 cup panko
- Make ready 1/4 cup unsweetened shredded coconut
- Get 1/2 cup egg whites
- Prepare 1 tsp curry powder
- Make ready 1 tsp cracked pepper
- Prepare Crunchy Thai Salad
- Take 2 cup shredded cabbage
- Prepare 1/4 cup edamame
- Make ready 1/4 cup shredded carrots
- Get 1/2 red bell pepper
- Get 1/4 cup fresh cilantro leaves
- Make ready 2 tbsp unsalted dry roasted peanuts
- Take 1 The Amazing Spicy Peanut Sauce - see earlier recipe
- Take Shrimp Dip
- Take 1/2 cup greek yogurt
- Prepare 1 tbsp lemon juice
- Prepare 2 tbsp chili pepper paste
- Make ready 1 tbsp diced cilantro
When it comes to deciding what to make for. Spread panko on a baking tray into an even layer. Carefully spray with oil by holding the spray vertically. This easy baked shrimp dish is crispy, lemony, garlicky, buttery and simply delicious!
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!
Toasting the panko before topping the shrimp makes for a super-crispy topping. Serve these flavorful shrimp with over angel-hair pasta and add a green salad or a side of vegetables for a quick dinner that's simple enough for weeknights but fancy enough to serve to company. 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. With this method, the breading adheres perfectly and the shrimp stay truly crispy. Thai Crunch Salad is the most fresh and delicious salad I've ever made.
So that is going to wrap this up for this special food baked coconut shrimp with chrunchy thai salad recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
