Air Fryer Coconut Shrimp Salad

Name: Air Fryer Coconut Shrimp Salad
Prep time: 30 min
Cook time: 30 min
Yield: 6 servings
Ingredients: 2 lbs Shrimp; 1 cup panko bread crumbs; 1/2 cup sweetened coconut; 1/2 cup white whole wheat flour; 2 egg; 1/2 tsp salt; 1/2 tsp black pepper; 10 cups baby spinach; 2 Mango; 2 avocado; 1 1/2 cups cherry tomato; 1/3 cup red onion; 1/4 cup cilantro; 1/4 cup thai chili sauce; 2 tbsp lime juice; 2 tbsp coconut milk

User Reviews

4.5

4 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Servings
6 servings
Calories
402 kcal
Course
Main Course, Salad
Cuisine
Asian, American, International

Air Fryer Coconut Shrimp Salad

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

Coconut Shrimp

2 lbs Shrimp extra large (13-15 per lb), peeled, tail-on
1 cup panko bread crumbs 56 grams
1/2 cup sweetened coconut 40 grams, finely shredded
1/2 cup white whole wheat flour 60 grams
2 egg
1/2 tsp salt
1/2 tsp black pepper

Salad

10 cups baby spinach (325 grams)
2 Mango 650 grams, medium, peeled and chopped
2 avocado 225 grams, small, peeled and chopped
1 1/2 cups cherry tomato 225 grams, halved
1/3 cup red onion 45 grams, pickled
1/4 cup cilantro 5 grams, chopped

Sweet Chili Dressing

1/4 cup thai chili sauce 2 oz, sweet
2 tbsp lime juice (1 oz)
2 tbsp coconut milk (1 oz)

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Instructions

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Whisk dressing ingredients until combined, set aside.
Assemble base of salad with spinach, mango, avocado, tomatoes, pickled red onion, and cilantro. Set aside in refrigerator while prepping the shrimp.
Add coconut and breadcrumbs to a bowl and mix until combined. Set aside.
Add flour, salt, and pepper to a separate bowl and mix. Set aside.
Add eggs to a third bowl and whisk. Set aside.
Rinse and dry shrimp on a paper towel, then dip them one at a time into flour, then eggs, then breadcrumb mixture, coating the shrimp completely.
Air fry shrimp at 380 degrees for 7-8 minutes or until breading is golden brown and shrimp is cooked through.
Top salad base with shrimp and dressing and serve.

Notes

*The nutrition info is calculated using the amount of flour, bread crumbs, and coconut I actually needed to coat the shrimp (30 grams flour, 20 grams coconut, 16 grams bread crumbs), BUT you want to have more than this in the bowls to make breading the shrimp easier.

Nutrition Information

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Calories 402kcal (20%) Carbohydrates 37g (12%) Protein 37g (74%) Fat 12g (18%) Cholesterol 289mg (96%) Sodium 431mg (18%) Potassium 797mg (17%) Fiber 6g (24%) Sugar 22g (44%)