This salad has a distinctly tropical feel. Ree’s version includes coconut flakes in the coating for the shrimp and fresh mango and lime zest and juice in the salad. It’s perfect as a main course salad in the summer and is great for entertaining.
| Level: | Intermediate |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- Vegetable oil, for frying
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 3/4 cup panko breadcrumbs
- 3/4 cup sweetened shredded coconut flakes
- 12 ounces peeled and deveined jumbo shrimp, butterflied
- 2/3 cup ranch dressing
- 1/4 cup chopped fresh cilantro
- 1 to 2 tablespoons hot sauce
- 1 lime, zested and juiced
- 3 cups mixed greens
- 1 cup diced mango
- 1/4 cup roasted cashews
- 3 to 4 radishes, thinly sliced
- 1 mini cucumber sliced
Instructions
- For the coconut shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
- Combine the cornstarch, flour, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the breadcrumbs and coconut flakes.
- Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating. Fry the shrimp in the oil in small batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate. Sprinkle with salt.
- For the dressing: Mix the ranch, cilantro, hot sauce and lime zest and juice in a small bowl.
- For the salad: Arrange the greens, mango, cashews, radishes and cucumber on a platter. Top with the shrimp and serve with the dressing on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 669 |
| Total Fat | 56 g |
| Saturated Fat | 11 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 17 g |
| Cholesterol | 160 mg |
| Sodium | 579 mg |
Reviews
This is scrumptious! I used two tablespoons of Tabasco in the dressing; next time I’ll use one instead. But it’s the best dish I’ve made all summer. Maybe not the smartest idea to fry shrimp in Texas when it’s 1000 degrees outside but it was worth it.
Really really good Will definitely make again and again.
Made this the same evening I watched Rea make it. I used smaller shrimp for a salad. It was a little time consuming but well worth the effort. My guests said the mango really pulled the salad together for a tropical, fresh taste.