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Before you jump to Baked Coconut Shrimp with Chrunchy Thai Salad recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.
Remember when the only individuals who cared about the environment were tree huggers and hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. The experts are agreed that we cannot adjust things for the better without everyone’s active involvement. These changes need to start occurring, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, mainly by making your kitchen area more green.
You may well prefer cooking food with your oven, but using a microwave instead will cost you much less money. Perhaps the realization that an oven utilizes 75% more energy will stimulate you to use the microwave more. When it pertains to boiling water and steaming vegetables, you can save plenty of electricity and do the job faster with countertop appliances rather than a stove. Many people wrongly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. Mainly if you ensure that the dishwasher is full previous to starting a cycle. Don’t dry the dishes using heat, utilize the cool dry or air dry features to increase the money you save.
The kitchen alone offers you many small methods by which energy and money can be saved. Environmentally friendly living just isn’t that tough. It’s concerning being sensible, most of the time.
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 do that.
The ingredients needed to cook Baked Coconut Shrimp with Chrunchy Thai Salad:
- You need 12 jumbo shrimp
- Prepare 1 olive oil spray
- Use Coconut Crust
- Take 1/2 cup flower
- Get 1/2 cup panko
- Get 1/4 cup unsweetened shredded coconut
- Get 1/2 cup egg whites
- Take 1 tsp curry powder
- Take 1 tsp cracked pepper
- Provide Crunchy Thai Salad
- Take 2 cup shredded cabbage
- Prepare 1/4 cup edamame
- Provide 1/4 cup shredded carrots
- Prepare 1/2 red bell pepper
- Take 1/4 cup fresh cilantro leaves
- Use 2 tbsp unsalted dry roasted peanuts
- Get 1 The Amazing Spicy Peanut Sauce - see earlier recipe
- Use Shrimp Dip
- Get 1/2 cup greek yogurt
- Take 1 tbsp lemon juice
- You need 2 tbsp chili pepper paste
- You need 1 tbsp diced cilantro
Instructions to make Baked Coconut Shrimp with Chrunchy Thai Salad:
- 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!
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