RECIPE
Coconut Shrimp Salad
Celebrate the #CACitrusExperience on a busy weeknight with this bright salad.This bright winter salad is a nod to the classic Tiki bar appetizer, with its creamy, spicy dressing inspired by the traditional sweet chili dipping sauce. Breaded with a thick, crunchy coconut crust, these juicy shrimp add texture and protein to a punchy cabbage slaw studded with creamy avocado and sweet Kishu mandarin segments. [Editor’s Note: This recipe was created for Bi-Rite by Emily Cooper @emilycoopercooks.]
Ingredients
For the Dressing
2 limes or 4 Makrut limes, zested and juiced
1/4 cup unsweetened coconut milk
1 tablespoon light brown sugar
2 tablespoons chili crunch (optional)
1 tablespoon tahini
1/4 cup sesame oil
For the Shrimp
1 pound fresh peeled and deveined shrimp, or 1 pound Oiishi EZ-peel raw shrimp, defrosted
2 eggs
1-1/2 cups dried coconut flakes or shredded coconut
1/3 – 1/2 cup vegetable oil, depending on the size of pan
For the Salad
1/2 Savoy or Napa cabbage, shredded (about 4 cups)
1 small purple cabbage, shredded (about 4 cups)
1 red bell pepper, julienned
3 scallions, thinly sliced
3 Kishu mandarins, peeled and separated into segments
1 avocado, cubed
DIRECTIONS
For the Dressing
In a medium bowl, whisk together the lime zest, juice, coconut milk, brown sugar, chili crunch, and tahini until smooth. Drizzle in the sesame oil, whisking constantly, until creamy. Taste and adjust seasoning with salt. Set aside until ready to serve.
For the Shrimp
Peel the shrimp (if using Oiishi EZ-peel), discarding the tails and shells. Pat the shrimp dry with paper towels. Beat the eggs in a bowl and season with a pinch of salt. If using coconut flakes, pulse 20-25 times in a food processor with the blade attachment until the coconut looks like coarse sand. Season with a pinch of salt and transfer to a plate. Dip the shrimp in the eggs, letting any excess drip back into the bowl. Roll the shrimp in the coconut, pressing lightly to make sure it sticks. Line a plate with paper towels and set near the stove.
Warm the vegetable oil in a large non-stick skillet over medium-high heat (the oil should be 1/4-inch deep, so you may need more depending on the size of your pan). When the oil is shimmering, add the shrimp to the pan in batches and fry until golden, 1-2 minutes per side. Transfer the shrimp to the prepared plate and sprinkle with salt.
For the Salad
In a large bowl, combine the shredded cabbage, bell pepper, and scallions. Drizzle with the dressing (you might not need all of it depending on how heavily you’d like to dress your salad) and toss to combine. Add the mandarins and avocado and gently fold into the salad.
Divide the salad between bowls, top with the coconut shrimp, and dig in.
