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