Updated on Salads

Pioneer Woman Coconut Shrimp Salad

Pioneer Woman Coconut Shrimp Salad

Pioneer Woman Coconut Shrimp Salad is made with vegetable oil, cornstarch, all-purpose flour, eggs, panko breadcrumbs, sweetened shredded coconut flakes, jumbo shrimp, ranch dressing, fresh cilantro, hot sauce, lime, mixed greens, diced mango, roasted cashews, radishes, and cucumber. This delicious Coconut Shrimp Salad recipe creates a tasty meal that takes about 30 minutes to prepare and can serve up to 4 people.

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Ingredients Needed:

Coconut Shrimp

  • Vegetable oil, for frying
  • 1/4 cup (30 g) cornstarch
  • 1/4 cup (30 g) all-purpose flour
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large eggs
  • 3/4 cup (90 g) panko breadcrumbs
  • 3/4 cup (60 g) sweetened shredded coconut flakes
  • 12 ounces (340 g) peeled and deveined jumbo shrimp, butterflied

Dressing

  • 2/3 cup (160 ml) ranch dressing
  • 1/4 cup (15 g) chopped fresh cilantro
  • 1 to 2 tablespoons hot sauce, to taste
  • 1 lime, zested and juiced

Salad

  • 3 cups (90 g) mixed greens
  • 1 cup (150 g) diced mango
  • 1/4 cup (30 g) roasted cashews
  • 3 to 4 radishes, thinly sliced
  • 1 mini cucumber, sliced

How To Make Coconut Shrimp Salad:

  1. Heat Oil: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350°F (175°C).
  2. Prepare Coatings: In one bowl, combine cornstarch, flour, 1 teaspoon salt, and 1/2 teaspoon pepper. In a second bowl, beat the eggs with 1/2 cup water. In a third bowl, mix panko breadcrumbs and coconut flakes.
  3. Bread the Shrimp: Dip each shrimp in the flour mixture, shaking off excess. Then dip into the egg wash, and finally coat with the coconut breadcrumb mixture, pressing to adhere.
  4. Fry Shrimp: Fry shrimp in small batches until golden and crispy, about 2 minutes per side. Drain on a paper towel-lined plate and sprinkle with salt.
  5. Mix Dressing: In a small bowl, combine ranch dressing, cilantro, hot sauce, lime zest, and lime juice.
  6. Assemble Salad: On a platter, arrange mixed greens, diced mango, roasted cashews, radishes, and cucumber. Top with the crispy shrimp.
  7. Serve: Serve immediately with the dressing on the side.
Pioneer Woman Coconut Shrimp Salad
Pioneer Woman Coconut Shrimp Salad

Recipe Tips

  • Use Fresh Shrimp: For the best flavor, choose fresh jumbo shrimp. If using frozen, make sure to thaw them completely before cooking.
  • Maintain Oil Temperature: Keep the oil at 350°F while frying. If it’s too cool, the shrimp will soak up oil and become greasy. If it’s too hot, they may burn.
  • Coat Evenly: Make sure to coat the shrimp thoroughly in each step: flour mixture, egg wash, and coconut mixture. This helps create a crispy and flavorful coating.
  • Fry in Batches: Don’t overcrowd the skillet when frying. Frying in small batches ensures even cooking and crispy shrimp.
  • Let Shrimp Drain: After frying, place the shrimp on a paper towel-lined plate. This helps remove excess oil and keeps them crispy.

How To Store & Reheat Leftovers

  • Refrigerate: Let the leftover Coconut Shrimp Salad cool to room temperature. Then, put it in an airtight container and store it in the fridge for up to 2 days.
  • Rehrating: To reheat leftover Coconut Shrimp, place the shrimp in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. This helps keep them crispy.

Nutrition Facts

Serving Size: 1 serving (about 1/4 of the recipe)

  • Calories: 400
  • Total Fat: 22 g
  • Saturated Fat: 9 g
  • Cholesterol: 220 mg
  • Sodium: 900 mg
  • Potassium: 400 mg
  • Total Carbohydrate: 34 g
  • Dietary Fiber: 4 g
  • Sugars: 6 g
  • Protein: 20 g

More Pioneer Woman Recipe:

Pioneer Woman Coconut Shrimp Salad
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Pioneer Woman Coconut Shrimp Salad

Author: Imen Dridi Cooking Method:Stir-frying Cuisine:American Courses:Salads Recipe Keys: C Coconut Shrimp Salad
Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: 5 minutesTotal time: 30 minutesServings:4 servingsCalories:400 kcal Best Season:Suitable throughout the year

Description

Pioneer Woman Coconut Shrimp Salad is made with vegetable oil, cornstarch, all-purpose flour, eggs, panko breadcrumbs, sweetened shredded coconut flakes, jumbo shrimp, ranch dressing, fresh cilantro, hot sauce, lime, mixed greens, diced mango, roasted cashews, radishes, and cucumber. This delicious Coconut Shrimp Salad recipe creates a tasty meal that takes about 30 minutes to prepare and can serve up to 4 people.

Ingredients

    Coconut Shrimp

    • Dressing

    • Salad

Instructions

  1. Heat Oil: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350°F (175°C).
  2. Prepare Coatings: In one bowl, combine cornstarch, flour, 1 teaspoon salt, and 1/2 teaspoon pepper. In a second bowl, beat the eggs with 1/2 cup water. In a third bowl, mix panko breadcrumbs and coconut flakes.
  3. Bread the Shrimp: Dip each shrimp in the flour mixture, shaking off excess. Then dip into the egg wash, and finally coat with the coconut breadcrumb mixture, pressing to adhere.
  4. Fry Shrimp: Fry shrimp in small batches until golden and crispy, about 2 minutes per side. Drain on a paper towel-lined plate and sprinkle with salt.
  5. Mix Dressing: In a small bowl, combine ranch dressing, cilantro, hot sauce, lime zest, and lime juice.
  6. Assemble Salad: On a platter, arrange mixed greens, diced mango, roasted cashews, radishes, and cucumber. Top with the crispy shrimp.
  7. Serve: Serve immediately with the dressing on the side.

Notes

  • Use Fresh Shrimp: For the best flavor, choose fresh jumbo shrimp. If using frozen, make sure to thaw them completely before cooking.
  • Maintain Oil Temperature: Keep the oil at 350°F while frying. If it’s too cool, the shrimp will soak up oil and become greasy. If it’s too hot, they may burn.
  • Coat Evenly: Make sure to coat the shrimp thoroughly in each step: flour mixture, egg wash, and coconut mixture. This helps create a crispy and flavorful coating.
  • Fry in Batches: Don’t overcrowd the skillet when frying. Frying in small batches ensures even cooking and crispy shrimp.
  • Let Shrimp Drain: After frying, place the shrimp on a paper towel-lined plate. This helps remove excess oil and keeps them crispy.
Keywords:Pioneer Woman Coconut Shrimp Salad