Baked Coconut Shrimp with Chrunchy Thai Salad. Lightly coat a baking sheet with cooking spray. Coconut milk flavored with peanut butter makes a classic Thai-inspired, creamy sauce. Loved this shrimp in Thai coconut sauce recipe.
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. This baked coconut shrimp recipe is a great appetizer or finger food served with Thai sweet chili sauce or a mango dip. 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
- Prepare 12 of jumbo shrimp.
- You need 1 of olive oil spray.
- Prepare of Coconut Crust.
- It’s 1/2 cup of flower.
- You need 1/2 cup of panko.
- You need 1/4 cup of unsweetened shredded coconut.
- Prepare 1/2 cup of egg whites.
- It’s 1 tsp of curry powder.
- Prepare 1 tsp of cracked pepper.
- It’s of Crunchy Thai Salad.
- Prepare 2 cup of shredded cabbage.
- You need 1/4 cup of edamame.
- Prepare 1/4 cup of shredded carrots.
- It’s 1/2 of red bell pepper.
- You need 1/4 cup of fresh cilantro leaves.
- It’s 2 tbsp of unsalted dry roasted peanuts.
- Prepare 1 of The Amazing Spicy Peanut Sauce – see earlier recipe.
- You need of Shrimp Dip.
- It’s 1/2 cup of greek yogurt.
- Prepare 1 tbsp of lemon juice.
- Prepare 2 tbsp of chili pepper paste.
- Prepare 1 tbsp of diced cilantro.
Lay shrimp on their sides on your prepared baking sheet. Depending on the size and number of shrimp you're making, you may need to use one more egg. Baked Coconut Shrimp – EASIEST and BEST coconut shrimp with no deep-frying, no oil, no mess!! One of my favorite shrimp recipes on this blog is the coconut shrimp I developed a few years ago, out of my constant craving of the crispy, crunchy, and delicious.
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!.
Baking coconut shrimp in a conventional oven was our least favorite cooking method because it takes longer Watch Natasha Make Coconut Shrimp: It does get much better than this fresh homemade coconut shrimp with I fry mine in peanut oil and use orange marmalade and sweet Thai chilli sauce. Coconut shrimp makes a fabulous finger food for a party, but can be prepared as a quick dinner too. We had it with a simple green salad topped with sesame ginger dressing, a few I did Butterfly the shrimp and fried them in coconut oil as well. They were crunchy, golden brown, coconutty wonders. These crunchy prawns / shrimp…so, I have to tell you, the first batch I made was just coated in coconut.