Coconut Shrimp Salad With Spicy Mango & Cilantro Salsa Recipe

Name: Coconut Shrimp Salad With Spicy Mango & Cilantro Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 egg whites; 2 tablespoons dried bread crumbs; 2 tablespoons desiccated coconut; 1/4 teaspoon dried chili flakes; Salt and freshly ground black pepper; 20 (about 14 ounces) raw jumbo shrimp, peeled, with the tails left on if you like; 2 tablespoons honey; 2 tablespoons balsamic vinegar; Salt and freshly ground black pepper; 9 ounces prepared mango chunks or 2 medium mangoes, cut into 1/4-inch cubes; 2 red chilies, seeds removed if you want less heat, finely chopped; juice of 2 limes; leaves from a large handful of cilantro, roughly chopped; Salt and freshly ground black pepper; 7 ounce bag prepared lettuce; Salt and freshly ground black pepper

Servings: persons

2 egg whites
2 tablespoons dried bread crumbs
2 tablespoons desiccated coconut
1/4 teaspoon dried chili flakes
Salt and freshly ground black pepper
20 (about 14 ounces) raw jumbo shrimp, peeled, with the tails left on if you like
2 tablespoons honey
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper
9 ounces prepared mango chunks or 2 medium mangoes, cut into 1/4-inch cubes
2 red chilies, seeds removed if you want less heat, finely chopped
juice of 2 limes
leaves from a large handful of cilantro, roughly chopped
Salt and freshly ground black pepper
7 ounce bag prepared lettuce
Salt and freshly ground black pepper

1
Preheat the oven to 400F.
2
Line a baking sheet with baking parchment and set aside.
3
Lightly beat the egg whites in a wide, shallow bowl to break them up.
4
Toss the bread crumbs, coconut, chili flakes and a little salt and pepper together in another similar-sized bowl.
5
Working in batches, toss a few of the shrimp into the egg whites, making sure they are well coated.
6
Use a slotted spoon to lift them out, allowing the excess egg white to fall back into the bowl.
7
Then put the prawns into the coconut crumbs, toss them about and using another slotted spoon (or you can just pick them up with your hands), transfer them onto the baking sheet in a single layer.
8
Repeat until all are coated and then bake in the oven for 810 minutes.
9
Meanwhile, make the dressing.
10
Simply whisk the honey and vinegar together in a small bowl, season to taste and set aside.
11
To make the salsa, toss the mango, chili, lime juice, cilantro and a little salt and pepper together and set aside also.
12
Once cooked, the shrimp should have turned from bluish green to pink, be cooked through and the coconut crumbs crisp and lightly golden.
13
Remove them from the oven and you are ready to serve.
14
Divide the salad leaves among four serving bowls.
15
Spoon the salsa over, arrange five shrimp on top of each, finish with a drizzle of the dressing and serve.

636

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 egg whites, 2 tablespoons dried bread crumbs, 2 tablespoons desiccated coconut, 1/4 teaspoon dried chili flakes, and more.

Yes, Coconut Shrimp Salad With Spicy Mango & Cilantro Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Coconut Shrimp Salad With Spicy Mango & Cilantro Salsa

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