A vibrant Thai salad featuring coconut-crusted shrimp, sweet mango, fresh herbs, and vegetables tossed in a creamy peanut dressing. This tropical salad delivers layers of texture and authentic Southeast Asian flavors.
Recipe Details
Ingredients
- 500g large shrimp, peeled and deveined
- 60g all-purpose flour
- 2 eggs, beaten
- 100g unsweetened shredded coconut
- 100g panko breadcrumbs
- 3 tbsp coconut oil for frying
- 150g mixed salad greens
- 2 ripe mangoes, julienned
- 100g red cabbage, thinly sliced
- 2 carrots, julienned
- 1 cucumber, julienned
- 100g fresh bean sprouts
- 30g fresh Thai basil
- 30g fresh mint leaves
- 30g fresh cilantro
- 80ml natural peanut butter
- 60ml fresh lime juice
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1/4 tsp red chili flakes
Instructions
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Set up three stations: 60g all-purpose flour in one dish, 2 eggs in another, and 100g unsweetened shredded coconut mixed with 100g panko breadcrumbs in a third.
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Dredge each 500g large shrimp in flour, then egg, then coconut mixture, pressing gently to adhere.
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Heat 3 tbsp coconut oil for frying in large skillet over medium heat. Fry shrimp 2-3 minutes per side until golden and cooked through. Drain on paper towels.
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For dressing, whisk together 80ml natural peanut butter, 60ml fresh lime juice, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp fresh ginger, 2 cloves garlic, and 1/4 tsp red chili flakes. Add warm water if too thick.
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In large bowl, combine 150g mixed salad greens, 2 ripe mangoes, 100g red cabbage, 2 carrots, 1 cucumber, and 100g fresh bean sprouts.
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Add 30g fresh Thai basil, 30g fresh mint leaves, and 30g fresh cilantro to salad.
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Toss salad with half the dressing. Arrange on serving plates and top with coconut shrimp.
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Drizzle with remaining dressing and serve immediately.
Tips
Shrimp Coating: Press coconut mixture firmly onto shrimp for best adhesion. The coating should be thick and even.
Oil Temperature: Medium heat prevents burning while ensuring shrimp cook through. Coconut coating browns quickly.
Mango Ripeness: Use ripe but firm mangoes that won't break down when julienned. Slightly underripe works better than overripe.
Herb Freshness: Add fresh herbs just before serving to prevent wilting. Tear larger leaves for better distribution.
Dressing Consistency: Peanut dressing should coat ingredients but not be too thick. Adjust with warm water or lime juice as needed.