Coconut Crunchy Shrimp Salad Recipe
Make Coconut Crunchy Shrimp Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coconut Shrimp
Salad
Dressing (Sweet Chili-Lime Yogurt)
Garnish & Optional Crunch
Method
Coconut Shrimp
Prep shrimp
Pat the shrimp dry with paper towels. Season evenly with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder.
Set up dredging stations
Place the flour in a shallow bowl. Beat the eggs in a second shallow bowl. In a third bowl combine panko breadcrumbs and shredded coconut, pressing lightly so the mixture clumps together.
Coat the shrimp
Working in batches, dredge each shrimp first in flour (shake off excess), then dip into the beaten eggs, then press into the panko-coconut mixture to thoroughly coat. Place coated shrimp on a tray and let rest 5 minutes so the coating adheres.
Heat oil and fry
In a heavy skillet or sauté pan, pour in 1 cup neutral oil to reach about 1/4-1/2 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles immediately when dropped in. Fry shrimp in a single layer for 1.5–2 minutes per side until golden brown and cooked through. Do not overcrowd; work in batches. Transfer to a paper towel-lined plate and season lightly with a pinch of salt.
Optional oven finish (for less oil)
If you prefer to bake, preheat oven to 425°F (220°C). Place coated shrimp on a parchment-lined sheet, spray lightly with oil spray, and bake 10–12 minutes, flipping halfway, until golden and cooked through.
Dressing (Sweet Chili-Lime Yogurt)
In a small bowl whisk together 1/2 cup plain Greek yogurt, 3 tbs sweet chili sauce, 2 tbs lime juice, 1 tbs honey, 1 tsp rice vinegar, 1/2 tsp toasted sesame oil, 1/4 tsp salt and 1/8 tsp black pepper until smooth and slightly thick. Taste and adjust sweetness or acidity as desired. If you prefer a thinner dressing, whisk in 1–2 tbs water.
Salad Assembly
Assemble greens
In a large bowl combine 5 cups mixed salad greens, 1 cup shredded red cabbage, 1 cup thinly sliced cucumber, 1/2 cup thinly sliced red bell pepper, sliced green onions, and 1/4 cup chopped cilantro. Sprinkle 1/4 tsp salt and 1/4 tsp black pepper and toss gently to combine.
Dress the salad
Drizzle about half of the prepared dressing (reserve the rest to serve) over the salad and toss lightly until vegetables are evenly coated. Add more dressing to taste when serving.
Top with shrimp and garnish
Arrange the warm coconut shrimp on top of the dressed salad. Sprinkle 2 tbs extra toasted coconut flakes and 1/4 cup chopped roasted peanuts or cashews over the salad for added crunch. Serve immediately with lime wedges on the side and the remaining dressing passed at the table.
