Coconut Shrimp and Mango Salad
Crispy Coconut Shrimp with Juicy Mango Salad and Lime-Chili Dressing
Ingredients:
For the coconut shrimp:
1 lb (450g) large shrimp, peeled and deveined
Salt and pepper, to taste
1/3 cup flour
2 eggs, beaten
3/4 cup shredded coconut (unsweetened or sweetened)
1/2 cup panko breadcrumbs
Vegetable oil, for frying
For the mango salad:
2 ripe mangoes, peeled and diced
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/2 red chili, finely sliced (optional)
1/4 cup chopped fresh cilantro
4 cups mixed salad greens
For the dressing:
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon grated ginger
Directions:
Set up a dredging station: flour in one bowl, beaten eggs in another, and a mixture of coconut and panko in a third.
Season shrimp with salt and pepper. Dip each shrimp in flour, then egg, then coconut-panko mixture, pressing gently to adhere.
Heat oil in a pan over medium heat and fry shrimp in batches until golden and crispy (about 2–3 minutes per side). Drain on paper towels.
In a large bowl, toss mango, cherry tomatoes, red onion, chili, and cilantro with the mixed greens.
Whisk together lime juice, fish sauce, honey, olive oil, and grated ginger to make the dressing.
Drizzle salad with dressing and toss lightly.
Top salad with crispy coconut shrimp. Serve immediately.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 480 kcal | Servings: 4 servings
#coconutshrimp #mangosalad #tropicalsalad #crispyshrimp #seafoodsalad #summermeals #shrimprecipes #exoticflavors #limechili #mangorecipes #asianfusion #freshsalads #coconutcrunch #easyseafooddinner #spicysalad #lightdinners #refreshingmeals #tropicalfusion #flavorblast #fruitysavory
Crispy coconut shrimp meets juicy mango salad This dish is sweet, spicy, crunchy, and refreshing all at once! Perfect for summer days
Crispy Coconut Shrimp with Juicy Mango Salad and Lime-Chili Dressing
Ingredients:
For the coconut shrimp:
1 lb (450g) large shrimp, peeled and deveined
Salt and pepper, to taste
1/3 cup flour
2 eggs, beaten
3/4 cup shredded coconut (unsweetened or sweetened)
1/2 cup panko breadcrumbs
Vegetable oil, for frying
For the mango salad:
2 ripe mangoes, peeled and diced
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/2 red chili, finely sliced (optional)
1/4 cup chopped fresh cilantro
4 cups mixed salad greens
For the dressing:
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon grated ginger
Directions:
Set up a dredging station: flour in one bowl, beaten eggs in another, and a mixture of coconut and panko in a third.
Season shrimp with salt and pepper. Dip each shrimp in flour, then egg, then coconut-panko mixture, pressing gently to adhere.
Heat oil in a pan over medium heat and fry shrimp in batches until golden and crispy (about 2–3 minutes per side). Drain on paper towels.
In a large bowl, toss mango, cherry tomatoes, red onion, chili, and cilantro with the mixed greens.
Whisk together lime juice, fish sauce, honey, olive oil, and grated ginger to make the dressing.
Drizzle salad with dressing and toss lightly.
Top salad with crispy coconut shrimp. Serve immediately.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 480 kcal | Servings: 4 servings
#coconutshrimp #mangosalad #tropicalsalad #crispyshrimp #seafoodsalad #summermeals #shrimprecipes #exoticflavors #limechili #mangorecipes #asianfusion #freshsalads #coconutcrunch #easyseafooddinner #spicysalad #lightdinners #refreshingmeals #tropicalfusion #flavorblast #fruitysavory
Crispy coconut shrimp meets juicy mango salad This dish is sweet, spicy, crunchy, and refreshing all at once! Perfect for summer days
Coconut Shrimp and Mango Salad
Crispy Coconut Shrimp with Juicy Mango Salad and Lime-Chili Dressing
Ingredients:
For the coconut shrimp:
1 lb (450g) large shrimp, peeled and deveined
Salt and pepper, to taste
1/3 cup flour
2 eggs, beaten
3/4 cup shredded coconut (unsweetened or sweetened)
1/2 cup panko breadcrumbs
Vegetable oil, for frying
For the mango salad:
2 ripe mangoes, peeled and diced
1 cup cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/2 red chili, finely sliced (optional)
1/4 cup chopped fresh cilantro
4 cups mixed salad greens
For the dressing:
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon grated ginger
Directions:
Set up a dredging station: flour in one bowl, beaten eggs in another, and a mixture of coconut and panko in a third.
Season shrimp with salt and pepper. Dip each shrimp in flour, then egg, then coconut-panko mixture, pressing gently to adhere.
Heat oil in a pan over medium heat and fry shrimp in batches until golden and crispy (about 2–3 minutes per side). Drain on paper towels.
In a large bowl, toss mango, cherry tomatoes, red onion, chili, and cilantro with the mixed greens.
Whisk together lime juice, fish sauce, honey, olive oil, and grated ginger to make the dressing.
Drizzle salad with dressing and toss lightly.
Top salad with crispy coconut shrimp. Serve immediately.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 480 kcal | Servings: 4 servings
#coconutshrimp #mangosalad #tropicalsalad #crispyshrimp #seafoodsalad #summermeals #shrimprecipes #exoticflavors #limechili #mangorecipes #asianfusion #freshsalads #coconutcrunch #easyseafooddinner #spicysalad #lightdinners #refreshingmeals #tropicalfusion #flavorblast #fruitysavory
Crispy coconut shrimp meets juicy mango salad This dish is sweet, spicy, crunchy, and refreshing all at once! Perfect for summer days
