Toasted Coconut Thai Chili Shrimp Salad Recipe
Cilantro Mint Whipped Kale, Carrot Jicama Slaw, Peanuts, Red Pepper Aioli, Sriracha
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
Prepare the Salad Base
In a large bowl, combine the chopped kale, julienned carrot, and jicama. Set aside.
Make the Cilantro Mint Whipped Kale
In a food processor, blend the kale with cilantro, mint, and a pinch of salt until smooth and whipped. Add a little water if necessary to achieve desired consistency.
Cook the Shrimp
In a skillet over medium heat, add a splash of oil and cook the shrimp until pink and opaque, about 2-3 minutes per side. Remove from heat and toss with toasted coconut.
Assemble the Salad
In the bowl with the salad base, add the cooked shrimp, toasted coconut, and chopped peanuts. Toss gently to combine.
Prepare the Red Pepper Aioli
In a small bowl, mix together mayonnaise and diced red bell pepper until combined. Season with salt and pepper to taste.
Serve
Plate the salad and dollop with cilantro mint whipped kale and red pepper aioli. Drizzle with sriracha to taste.