Preheat oven to 350°F (175°C). Spread 1/4 cup sweetened shredded coconut on a small baking sheet and toast for 4–6 minutes, stirring once, until golden and fragrant. Remove and let cool.

In a large bowl combine mixed salad greens, mango strips, diced pineapple, sliced red bell pepper, sliced scallions and chopped cilantro. Toss gently to combine and keep chilled until plating. Reserve toasted coconut to sprinkle on top just before serving.

When ready to serve, toss salad with the orange vinaigrette (see section) to taste and sprinkle toasted coconut over the top.

Coconut Fried 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 a three-station breading line: (1) all-purpose flour in a shallow bowl, (2) beaten eggs in a second bowl, (3) a mixture of panko breadcrumbs and 3/4 cup shredded coconut in a third shallow bowl. Mix the panko and coconut thoroughly.

Working in batches, dredge each shrimp first in flour, shaking off excess; then dip into the beaten eggs, allowing excess to drip back into the bowl; then press into the panko-coconut mixture to coat thoroughly. Place breaded shrimp on a wire rack and let rest 5 minutes to help coating adhere.

Pour vegetable oil into a heavy skillet (cast iron or stainless) to a depth of about 1/2 inch (about 1 cup). Heat over medium-high until oil reaches about 350°F (175°C) or a small breadcrumb sizzles and browns in about 30 seconds.

Fry shrimp in batches (do not overcrowd) for 1.5–2.5 minutes per side, until coating is golden brown and shrimp are opaque and cooked through. Use a slotted spoon or tongs to turn shrimp if needed. Total cook time per shrimp about 3–4 minutes depending on size.

Transfer cooked shrimp to a wire rack set over a baking sheet or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) if making ahead briefly.

Squeeze a bit of lime over the shrimp just before plating for a bright finish.

Orange Vinaigrette

Whisk together 1/2 cup fresh orange juice, 1 tbsp fresh lime juice, 1 tbsp white wine vinegar, 1 tbsp honey, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl.

Slowly whisk in 3 tbsp extra-virgin olive oil until the dressing is emulsified. Taste and adjust seasoning or sweetness as desired.

Chill until ready to use. Shake or whisk again before dressing the salad.

Orange Dipping Sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp fresh orange juice, 1 tbsp honey, 1 tsp rice vinegar, 1/2 tsp Sriracha (optional), 1/2 tsp grated orange zest and 1/4 tsp salt.

Whisk until smooth and refrigerate for at least 15 minutes to allow flavors to meld. Stir before serving and serve alongside the fried shrimp for dipping.