Crispy Coconut Shrimp Salad!! (Air Fryer)
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!
-1 1/2 lb cleaned and deveined shrimp
-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
-Romaine lettuce (3 cups chopped)
-Red cabbage (1 cup)
-Rep pepper (sliced)
-Wonton strips (omit if making GF)
-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!
-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.
-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.*
-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.**
*We are affiliates for Amazon products and more.