Marry This Pioneer Woman Coconut Shrimp Salad Recipe is a crispy and tropical recipe, which is made with jumbo shrimp and sweetened coconut flakes. It’s the perfect 30-minute meal, ready in about 30 minutes.
Jump to RecipePioneer Woman Coconut Shrimp Salad Recipe Ingredients
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 Pioneer Woman Coconut Shrimp Salad
- Heat the oil: Pour about 1/2 inch of vegetable oil into a nonstick skillet and heat it over medium heat until it reaches 350°F (175°C).
- Set up breading stations: Prepare three shallow bowls. In the first, combine the cornstarch, flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper. In the second, beat the eggs with 1/2 cup of water. In the third, mix the panko breadcrumbs and shredded coconut.
- Bread the shrimp: Working with one shrimp at a time, dip it first in the flour mixture (shaking off any excess), then in the egg wash, and finally, press it firmly into the coconut-panko mixture to coat it completely.
- Fry the shrimp: Working in small batches, fry the breaded shrimp for about 2 minutes per side, until they are golden brown and crispy. Transfer them to a paper towel-lined plate to drain and sprinkle with a little salt.
- Make the dressing: In a small bowl, whisk together the ranch dressing, chopped cilantro, hot sauce, and the zest and juice of one lime.
- Assemble and serve: On a large platter, arrange the mixed greens, diced mango, roasted cashews, radishes, and cucumber. Top the salad with the warm, crispy coconut shrimp and serve immediately with the dressing on the side.
Recipe Tips
- How do I get the crispiest coconut shrimp? The key is a three-step breading process and maintaining the correct oil temperature. The flour-cornstarch base helps the egg wash stick, and the egg wash helps the panko-coconut coating adhere. Frying at a steady 350°F ensures a crispy, golden crust, not a greasy one.
- How do I keep the shrimp from overcooking? Jumbo shrimp cook very quickly. Two minutes per side is usually all it takes. They are done when the coating is golden brown and the shrimp is opaque. Overcooking will make them tough and rubbery.
- Can I make this in an air fryer? Yes. For an air fryer version, bread the shrimp as directed, spray them with cooking spray, and air fry at 400°F (200°C) for 8-10 minutes, flipping halfway through, until golden and crispy.
- Why shouldn’t I overcrowd the pan? Frying in small batches is essential. Adding too many shrimp at once will cause the oil temperature to drop dramatically, resulting in soggy, greasy shrimp instead of light and crispy ones.
What To Serve With Coconut Shrimp Salad
This salad is a complete meal on its own, but it also pairs well with:
- Warm crusty bread or a baguette
- A side of rice pilaf
- A tropical fruit salad
How To Store Coconut Shrimp Salad
Refrigerate: This salad is best enjoyed immediately while the shrimp is warm and crispy. If you have leftovers, store the salad components and the dressing in separate airtight containers in the refrigerator for up to 2 days. Reheat: To make the shrimp crispy again, reheat them in a 375°F (190°C) oven or an air fryer for a few minutes.
Coconut Shrimp Salad Nutrition Facts
- Calories: 400 kcal
- Carbohydrates: 30g
- Protein: 20g
- Fat: 22g
- Saturated Fat: 8g
- Sodium: 700mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I use unsweetened coconut?
Yes, you can use unsweetened shredded coconut if you prefer a less sweet coating on your shrimp. The texture will be the same.
What is the best way to butterfly shrimp?
To butterfly a shrimp, make a deep cut along its back, from the head end to the tail, without cutting all the way through. This allows the shrimp to open up flat, which helps it cook evenly and provides more surface area for the crispy coating.
Can I make the dressing ahead of time?
Yes, the cilantro-lime ranch dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Try More Recipes:
- Pioneer Woman Hash Brown Potato Salad Recipe
- Pioneer Woman Cowboy Salad Recipe
- Pioneer Woman Fruit Salad Recipe
Pioneer Woman Coconut Shrimp Salad Recipe
Course: SaladsCuisine: AmericanDifficulty: Easy4
servings15
minutes10
minutes400
kcalA vibrant salad with crispy, golden coconut shrimp, sweet mango, and crunchy cashews, all brought together with a zesty cilantro-lime ranch dressing.
Ingredients
Shrimp: 12 oz jumbo shrimp, 1/4 cup each cornstarch & flour, 2 eggs, 3/4 cup each panko & sweetened shredded coconut, salt, pepper, vegetable oil.
Dressing: 2/3 cup ranch dressing, 1/4 cup chopped cilantro, 1-2 tbsp hot sauce, 1 lime (zest & juice).
Salad: 3 cups mixed greens, 1 cup diced mango, 1/4 cup roasted cashews, radishes, cucumber.
Directions
- Set up three bowls for breading: one with seasoned flour/cornstarch, one with beaten egg/water, one with panko/coconut.
- Heat 1/2 inch of oil in a skillet to 350°F (175°C).
- Coat each shrimp in flour, then egg, then the coconut-panko mixture.
- Fry shrimp in batches for about 2 minutes per side until golden and crispy. Drain on paper towels.
- Whisk all dressing ingredients together in a small bowl.
- Assemble the salad by layering the greens, mango, cashews, radishes, and cucumber.
- Top with the warm coconut shrimp and serve with the dressing on the side.
Notes
- Maintaining a steady oil temperature of 350°F is key to getting crispy, non-greasy shrimp.
- Frying in small batches prevents the oil temperature from dropping and ensures even cooking.
- Patting the shrimp dry before breading helps the coating stick better.
- The salad is best served immediately to enjoy the contrast between the warm, crispy shrimp and the cool, fresh salad.
