Pioneer Woman Coconut Shrimp Salad
This salad is a colorful and hearty dish where crispy coconut-crusted shrimp meet fresh vegetables like lettuce, cucumbers, and bell peppers. A tangy dressing ties everything together, balancing the richness of the shrimp. It’s a recipe that works equally well as a main dish or a side for seafood lovers.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Salad
- Method: Frying & Tossed Salad
- Cuisine: American
Ingredients
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1 lb large shrimp, peeled and deveined
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½ cup flour
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2 eggs, beaten
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1 cup shredded coconut (sweetened or unsweetened)
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½ cup panko breadcrumbs
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Salt and pepper to taste
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Oil for frying
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4 cups mixed salad greens (romaine, arugula, or spinach)
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1 cucumber, sliced
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1 red bell pepper, thinly sliced
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½ cup cherry tomatoes, halved
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¼ cup red onion, thinly sliced
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Dressing of choice (honey-lime vinaigrette or a citrus-based dressing works best)
Instructions
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Set up coating bowls – Place flour in one bowl, beaten eggs in another, and a mix of shredded coconut and panko in a third.
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Season shrimp – Lightly sprinkle shrimp with salt and pepper.
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Coat shrimp – Dredge each shrimp in flour, dip in egg, then roll in coconut-panko mixture.
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Fry until golden – Heat oil in a skillet and fry shrimp in batches for 2–3 minutes per side until crisp and golden. Drain on paper towels.
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Assemble the salad – Add greens, cucumber, bell pepper, tomatoes, and onion to a large bowl.
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Top with shrimp – Arrange crispy shrimp over the salad.
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Dress and serve – Drizzle with honey-lime vinaigrette just before serving.