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We hope you got insight from reading it, now let’s go back to baked coconut shrimp with chrunchy thai salad recipe. To cook baked coconut shrimp with chrunchy thai salad you need 22 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to cook Baked Coconut Shrimp with Chrunchy Thai Salad:

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

Instructions to make Baked Coconut Shrimp with Chrunchy Thai Salad:

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!

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