truff kitchen

Crispy Coconut Shrimp Salad

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Cook Time

20 minutes

Prep Time

40 minutes

Servings

4

Ingredients

Mango Vinaigrette:

½ cup mango, chopped

2 tablespoons rice vinegar

2 tablespoons honey

2 tablespoons olive oil

1 tablespoon lime juice

1 garlic clove, peeled

2 teaspoons TRUFF Jalapeño Lime Hot Sauce

Salt and pepper, to taste

Coconut Shrimp:

1 pound large raw shrimp, peeled

½ cup all-purpose flour

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

2 eggs, beaten

½ cup panko breadcrumbs

1 cup shredded sweetened coconut

Olive oil, for frying

6 cups salad greens

1 cup red cabbage, shredded

¼ cup fresh cilantro leaves

1 cup mango, peeled and sliced

1 cup tomato, cut into wedges

½ cup corn kernels

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Crispy Coconut Shrimp Salad with Mango Jalapeño Vinaigrette

This tropical salad is the perfect solution for warm-weather meals. The crispy-crunchy homemade coconut shrimp is well matched with the jalapeño lime infused mango vinaigrette. TRUFF Jalapeño Lime Hot Sauce is a delicious combination of earthy umami, vibrant heat, and citrus zestiness, an excellent ingredient addition to summery salad recipes. We fried the coconut shrimp for this recipe, but feel free to bake the shrimp for a lighter option.

Instructions:

  1. Place mango, vinegar, honey, olive oil, lime juice, garlic, and hot sauce in a blender or food processor, blend until smooth. Season to taste with salt and pepper and refrigerate the vinaigrette until ready to serve.

  2. Pat shrimp dry with paper towels. Place flour, salt, pepper, and garlic powder in a shallow bowl, stir to combine. Place the beaten eggs in another shallow bowl. Place the breadcrumbs and coconut in a third shallow bowl and stir to combine. Coat the shrimp in the seasoned flour, shaking off any excess. Dip the shrimp in the beaten egg and coat in the coconut breadcrumbs, pressing with your hands to adhere. Place the coated shrimp on a wax paper-lined baking sheet and freeze for 15 minutes (this will help keep the coating on the shrimp while frying).

  3. Place oil in a large pot, filling ¼-full (or place oil in a deep fryer). Heat the oil over medium-high heat until the temperature reaches 350°F. Once hot, add the shrimp, working in batches to not overcrowd the pot, and cook for 3 to 4 minutes or until the shrimp are cooked through, crisp, and golden. Remove from the pot using a slotted spoon and set aside to drain on paper towels.

  4. Divide salad greens, cabbage, and cilantro between plates or bowls. Top with mango, tomatoes, corn, and coconut shrimp. Serve drizzled with vinaigrette or on the side.

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