A vibrant tropical salad featuring succulent coconut-crusted shrimp, sweet mango, and crunchy toasted almonds, tossed in a zesty Thai-inspired dressing.
Recipe Details
Ingredients
- 500g large shrimp, peeled and deveined
- 60g desiccated coconut
- 60g panko breadcrumbs
- 60g plain flour
- 2 large eggs, beaten
- 3 tbsp vegetable oil for frying
- 150g mixed salad greens
- 1 large ripe mango, diced
- 1 medium red capsicum, julienned
- 1 medium cucumber, sliced
- ½ small red onion, thinly sliced
- 60g sliced almonds, toasted
- 30g fresh mint leaves
- 30g fresh cilantro leaves
- 3 tbsp fresh lime juice
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1 piece Thai red chili, finely minced
- 1 clove garlic, minced
Instructions
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Pat 500g large shrimp dry and season with salt and pepper. Set up three shallow dishes: 60g plain flour in one, 2 large eggs in another, and 60g desiccated coconut mixed with 60g panko breadcrumbs in the third.
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Dredge each shrimp in flour, dip in beaten egg, then coat thoroughly with the coconut-breadcrumb mixture.
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Heat 3 tbsp vegetable oil for frying in a large skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until golden and cooked through (internal temperature 74°C/165°F). Set aside on paper towels.
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Toast 60g sliced almonds in a dry pan for 2-3 minutes until golden and fragrant. Set aside to cool.
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For the dressing, whisk together 3 tbsp fresh lime juice, 2 tbsp fish sauce, 1 tbsp palm sugar or brown sugar, 1 piece Thai red chili, and 1 clove garlic until sugar dissolves.
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In a large bowl, combine 150g mixed salad greens, 1 large ripe mango, 1 medium red capsicum, 1 medium cucumber, and ½ small red onion.
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Add the dressing and toss gently to coat all ingredients.
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Arrange salad on serving plates and top with warm coconut shrimp. Garnish with 60g sliced almonds, 30g fresh mint leaves, and 30g fresh cilantro leaves.
Tips
Shrimp Selection: Use large (16-20 count) shrimp for best results. Frozen shrimp work well - just thaw and pat completely dry.
Coconut Coating: Press the coconut mixture firmly onto the shrimp to ensure it adheres well during cooking.
Mango Ripeness: Choose a mango that yields slightly to pressure but isn't mushy. It should smell sweet at the stem end.
Make-Ahead Prep: Salad components can be prepped 4 hours ahead. Keep dressing separate and toss just before serving.
Serving Temperature: This salad is best served immediately while the shrimp are still warm and the coating is crispy.
Substitutions: Replace shrimp with chicken tenders or firm white fish. For vegetarian, use crispy tofu or tempeh.