Baked Coconut Shrimp with Chrunchy Thai Salad.
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
- You need 12 of jumbo shrimp.
- It’s 1 of olive oil spray.
- You need of Coconut Crust.
- You need 1/2 cup of flower.
- You need 1/2 cup of panko.
- Prepare 1/4 cup of unsweetened shredded coconut.
- Prepare 1/2 cup of egg whites.
- Prepare 1 tsp of curry powder.
- Prepare 1 tsp of cracked pepper.
- It’s of Crunchy Thai Salad.
- It’s 2 cup of shredded cabbage.
- You need 1/4 cup of edamame.
- You need 1/4 cup of shredded carrots.
- Prepare 1/2 of red bell pepper.
- It’s 1/4 cup of fresh cilantro leaves.
- You need 2 tbsp of unsalted dry roasted peanuts.
- Prepare 1 of The Amazing Spicy Peanut Sauce - see earlier recipe.
- Prepare of Shrimp Dip.
- Prepare 1/2 cup of greek yogurt.
- You need 1 tbsp of lemon juice.
- You need 2 tbsp of chili pepper paste.
- Prepare 1 tbsp of diced cilantro.
Baked Coconut Shrimp with Chrunchy Thai Salad step by step
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!.
