Air Fryer Coconut Shrimp Salad

Print Recipe

4 from 1 vote

Prep Time30

Cook Time30

Servings: servings

Calories: 402kcal

Ingredients

Coconut Shrimp

2 lbs extra large shrimp (13-15 per lb), peeled, tail-on
1 cup panko bread crumbs* (56 grams)
1/2 cup finely shreded sweetened coconut* (40 grams)
1/2 cup white whole wheat flour* (60 grams)
2 eggs
1/2 tsp each: salt and pepper

Salad

10 cups baby spinach (325 grams)
2 medium mangos, peeled and chopped (650 grams)
2 small avocados, peeled and chopped (225 grams)
1 1/2 cups cherry tomatoes, halved (225 grams)
1/3 cup pickled red onion - recipe below (45 grams)
1/4 cup cilantro, chopped (5 grams)

Sweet Chili Dressing

1/4 cup sweet Thai chili sauce (2 oz)
2 tbsp lime juice (1 oz)
2 tbsp coconut milk (1 oz)

Instructions

Whisk dressing ingredients until combined, set aside.
Assemble base of salad with spinach, mango, avocado, tomatoes, pickled red onion, and cilantro. Set aside in refrigerator while prepping the shrimp.
Add coconut and breadcrumbs to a bowl and mix until combined. Set aside.
Add flour, salt, and pepper to a separate bowl and mix. Set aside.
Add eggs to a third bowl and whisk. Set aside.
Rinse and dry shrimp on a paper towel, then dip them one at a time into flour, then eggs, then breadcrumb mixture, coating the shrimp completely.
Air fry shrimp at 380 degrees for 7-8 minutes or until breading is golden brown and shrimp is cooked through.
Top salad base with shrimp and dressing and serve.

Notes

*The nutrition info is calculated using the amount of flour, bread crumbs, and coconut I actually needed to coat the shrimp (30 grams flour, 20 grams coconut, 16 grams bread crumbs), BUT you want to have more than this in the bowls to make breading the shrimp easier.

Nutrition