Crispy Coconut Shrimp Salad

Name: Crispy Coconut Shrimp Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 pound large shrimp, peeled and deveined; 1/2 cup all purpose flour; 2 large eggs, beaten; 1 cup shredded sweetened coconut; 1/2 cup panko breadcrumbs; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons vegetable oil; 6 cups mixed salad greens; 1 ripe mango, peeled and diced; 1/4 cup orange juice; 2 tablespoons honey; 1 tablespoon lime juice; 2 tablespoons olive oil

A refreshing and tropical salad featuring crunchy coconut shrimp paired with sweet mango and a bright citrus dressing.

By Recipes By Nani· 🌍 Global· August 4, 2026

recipesbynani.com

Prep

20 minutes

Cook

10 minutes

Total

30 minutes

Serves

This salad is one of my favorite ways to brighten up a weeknight dinner. The combination of warm, crispy shrimp and cool, sweet fruit feels like a little vacation on a plate.

You can easily prep the dressing ahead of time to make assembly quick. If you like a little heat, feel free to add a pinch of red pepper flakes to the dressing.

🧺 Ingredients

1 pound large shrimp, peeled and deveined
1/2 cup all purpose flour
2 large eggs, beaten
1 cup shredded sweetened coconut
1/2 cup panko breadcrumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
6 cups mixed salad greens
1 ripe mango, peeled and diced
1/4 cup orange juice
2 tablespoons honey
1 tablespoon lime juice
2 tablespoons olive oil

👩‍🍳Instructions

1
In a shallow bowl, whisk together the orange juice, honey, lime juice, and olive oil to make the dressing. Set it aside.
2
Set up three shallow dishes. Put the flour in the first, the beaten eggs in the second, and a mix of coconut, panko, salt, and pepper in the third.
3
Pat the shrimp dry with paper towels. Dip each shrimp into the flour, then the egg, and finally press it into the coconut mixture until well coated.
4
Heat the vegetable oil in a large skillet over medium heat. Fry the shrimp for about two minutes per side until they are golden brown and cooked through.
5
Divide the mixed greens among four plates and top with the fresh mango.
6
Place the warm coconut shrimp on top of the salad and drizzle everything with the prepared dressing before serving.

💡 Tips

Store any leftover dressing in a small jar in the fridge for up to three days. If you have leftover shrimp, they are delicious cold the next day in a wrap or over fresh greens.

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