Baked Coconut Shrimp with Chrunchy Thai Salad. These coconut shrimp come out perfectly crunchy. You'll wonder why you ever fried them at all! This crunchy coconut shrimp is baked instead of fried, and so easy!

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 crunchy prawns / shrimp…so, I have to tell you, the first batch I made was just coated in coconut. You can have Baked Coconut Shrimp with Chrunchy Thai Salad using 22 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Baked Coconut Shrimp with Chrunchy Thai Salad

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

This baked coconut shrimp recipe is a great appetizer or finger food served with Thai sweet chili sauce or a mango dip. This easy baked coconut shrimp recipe is great if you're looking to make something special to serve as an appetizer or finger food, but don't want to spend too long making it. How to Make Coconut Milk Shrimp with Cereal. Coconut milk flavored with peanut butter and red curry paste makes a classic Thai-inspired, creamy sauce.

Baked Coconut Shrimp with Chrunchy Thai Salad instructions

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!.

I actually used crunchy peanut butter and loved that there was small bits of peanut in the dish as it gave it a more authentic Pad Thai feel. Crunchy shrimp with a sweet and sour dipping sauce -- a favorite restaurant appetizer you can make at home! For a tropical main dish, serve shrimp on a salad of baby greens with tropical fruit and a citrus vinaigrette. Chilled crunchy summer veggies are tossed with herbs and a spicy, tangy curry coconut dressing. Coconut milk, lime, and red curry are flavors that I am crazy about… and here they create a delicious and creamy contrast to the crunchy chopped veggies and cashews.