Recipe: Yummy Baked Coconut Shrimp with Chrunchy Thai Salad

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. Thread the shrimp on skewers, bending the shrimp so the skewer slides through both the head and near the base of the tail to form a C shape.

Baked Coconut Shrimp with Chrunchy Thai Salad The battered shrimp are then dipped in coconut and deep-fried in a neutral-flavoured oil with a high-smoking point, such as canola or peanut. Crispy baked coconut shrimp is super easy to make and is a perfect healthy appetizer. Large plump shrimp, coconut, panko breadcrumbs, and seasonings go beautifully together to create this simple shrimp recipe! You can cook Baked Coconut Shrimp with Chrunchy Thai Salad using 22 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Baked Coconut Shrimp with Chrunchy Thai Salad

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

Shrimp is a 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! Toasting the panko before topping the shrimp makes for a super-crispy topping.

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!.

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. Add shrimp and toss to coat. Remove baking dish from oven and spread out shrimp in a single layer, though they should fit snugly together. The shrimp were perfectly cooked and the coconut breading was crunchy and very flavorful, but not overly sweet. Thai Crunch Salad is the most fresh and delicious salad I've ever made.