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Crispy Coconut Shrimp Summer Salad

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A refreshing and easy summer salad featuring crispy coconut-crusted shrimp paired with fresh greens and a tangy lime dressing. Perfect for light lunches or casual gatherings.

Ingredients

Scale
  • 1 lb raw shrimp, peeled and deveined (medium-large size)
  • 1 cup sweetened shredded coconut
  • 1 cup panko breadcrumbs
  • 2 large eggs, beaten
  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • Salt and pepper, to taste
  • Vegetable oil, for frying (or avocado oil)
  • 4 cups mixed salad greens (spring mix or baby kale)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, sliced thin
  • ½ cup shredded red cabbage
  • ¼ cup fresh cilantro leaves
  • 1 ripe avocado, sliced
  • 3 tbsp fresh lime juice
  • 2 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, minced (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Rinse and pat dry the shrimp with paper towels. Season lightly with salt and pepper.
  2. Set up dredging stations: place flour in one shallow dish, beaten eggs in a second, and combine shredded coconut and panko breadcrumbs in a third.
  3. Dredge each shrimp in flour, dip in beaten egg, then press into coconut-panko mixture until fully coated. Set aside.
  4. Pour about ½ inch of vegetable oil into a large skillet and heat over medium-high heat until shimmering (about 350°F).
  5. Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy. Use tongs to flip gently.
  6. Remove shrimp with a slotted spoon and drain on paper towels.
  7. In a large bowl, toss salad greens, cherry tomatoes, cucumber slices, red cabbage, and cilantro.
  8. Whisk lime juice, honey, rice vinegar, olive oil, and minced garlic in a small bowl. Season with salt and pepper.
  9. Pour dressing over salad and toss gently to coat evenly.
  10. Plate the dressed salad, top with crispy coconut shrimp and sliced avocado. Serve immediately.

Notes

Pat shrimp very dry before breading for best crispiness. Fry shrimp in small batches to avoid overcrowding and maintain oil temperature. Air fryer can be used at 400°F for 8-10 minutes, flipping halfway for a healthier option. Prepare dressing and chop veggies ahead to save time. Reheat shrimp in skillet or air fryer to keep crisp; avoid microwaving.

Nutrition

Keywords: crispy coconut shrimp, summer salad, easy salad recipe, shrimp salad, coconut shrimp, light meal, quick lunch, gluten-free option

Find it online: https://chloeplate.com/crispy-coconut-shrimp-summer-salad-recipe-easy-refreshing-meal-ideas/