How to Prepare Yummy Baked Coconut Shrimp with Chrunchy Thai Salad suitable for every moment!

Whether you are a college student simply starting your very own culinary experiments or an experienced cook with numerous dinner celebrations under your belt, there is constantly something brand-new to learn more about cooking. We hope these Baked Coconut Shrimp with Chrunchy Thai Salad recipe and tips can help you in your kitchen tonight, and get used to fabulous home-cooked meals.

I serve with orange marmalade for dipping. This baked coconut shrimp recipe is a great appetizer or finger food served with Thai sweet chili sauce or a mango dip. Lay shrimp on their sides on your prepared baking sheet.

Prepare jumbo shrimp.
Use olive oil spray.
You need Coconut Crust.
Provide flower.
Use panko.
Use unsweetened shredded coconut.
Prepare egg whites.
Use curry powder.
You need cracked pepper.
You need to prepare Crunchy Thai Salad.
Provide shredded cabbage.
Use edamame.
You need shredded carrots.
Use red bell pepper.
Prepare fresh cilantro leaves.
Use unsalted dry roasted peanuts.
Provide The Amazing Spicy Peanut Sauce - see earlier recipe.
You need to prepare Shrimp Dip.
Provide greek yogurt.
You need to prepare lemon juice.
Prepare chili pepper paste.
Prepare diced cilantro.

Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you should add salt, but it is a good rule of thumb to add a minimum of a pinch or two when you begin cooking and once more at the very end. Your palate will be the final guide here, so taste often.

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!.

Coconut shrimp makes a fabulous finger food for a party, but can be prepared as a quick dinner I did Butterfly the shrimp and fried them in coconut oil as well. They were crunchy, golden brown I served the shrimp with some Thai sweet chili dipping sauce and fresh korean potato salad on the. 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.

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