Start your week off right with this healthy and delicious crispy coconut shrimp salad!! This salad can be ready and on the table in 15 minutes!! Top this salad with a light sesame ginger tahini dressing that pairs perfectly with the coconut shrimp. This salad is packed with protein, vitamins, nutrients, antioxidants, minerals, and more!
Ingredients:
-1 1/2 lb cleaned and deveined shrimp
-3 eggs
-1 cup all purpose flour (you can substitute GF flour)
-1 1/2 cups shredded unsweetened coconut
-1 cup panko breadcrumbs (you can substitute GF breadcrumbs)
-1 teaspoon paprika
-1 teaspoon garlic powder
-1/2 teaspoon salt
-1/2 teaspoon ground pepper
Salad:
-Romaine lettuce (3 cups chopped)
-Red cabbage (1 cup)
-Rep pepper (sliced)
-Jalapeno (sliced)
-Shredded carrots
-Green onions
-Toasted cashews
-Wonton strips (omit if making GF)
Dressing:
-2 1/2 tablespoons soy sauce
-2 tablespoons toasted sesame oil
-1 1/2 tablespoons olive oil
-2 1/2 tablespoons rice vinegar
-1 1/2 tablespoons pure maple syrup
-1/2 tablespoon tahini
-1 tablespoon fresh ginger (minced)
-2 cloves of garlic (chopped)
-1/8 teaspoon ground pepper
-1/2 tablespoon sesame seeds
~Click HERE to see/purchase the air fryer that I used for this recipe!
Next Step:
-Preheat the air fryer to 380 F.
-In a small bowl whisk the eggs. Set aside.
-In another bowl add the coconut and breadcrumbs and stir to combine. Set aside.
-In another bowl add the flour, paprika, garlic powder, salt, and pepper. Stir to combine.
-First coat the shrimp in the flour mixture, then dip it in the egg, and lastly put it in the breadcrumb/coconut mixture. Place the shrimp on a plate and repeat the above steps until you have coated all of the shrimp.
-Lightly spray the air fryer tray with avocado oil.
-Add the shrimp to the air fryer. (Make sure they are not touching)
-Cook for 10-11 minutes. (Flip half way through)
-While your shrimp is cooking prepare the salad and dressing.
Salad:
-Wash and dry the romaine and cabbage. Chop the lettuce.
-Add in the sliced red pepper, jalapeños, shredded carrots, green onions, wonton strips, and toasted cashews.
-*To toast the cashews, add them to a pan on the stovetop on low heat. Toast for 4-5 minutes stirring frequently.*
Dressing:
-Add all of the dressing ingredients to a cup (with a lid). The soy sauce, toasted sesame oil, olive oil, rice vinegar, maple syrup, tahini, ginger, garlic, pepper, and sesame seeds.
-Put the lid on and shake. Set aside.
-The last step is to put the salad together! Add the coconut shrimp on top of your salad and drizzle the dressing all over!
-Serve and ENJOY!!!
*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet
**If you don't have an air fryer you can bake the shrimp in the oven at 425 F for 10 minutes. Then broil for 2 minutes to crisp.**
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