Crispy Coconut Shrimp Salad with Rémoulade Dressing
Golden, crunchy coconut shrimp piled over a lively frisée salad makes this feel a little playful and a little restaurant-worthy. The shrimp get a crisp panko-coconut coating while a tangy yogurt rémoulade with lemon, capers, and herbs ties everything together with bright, creamy flavor. The frisée keeps things fresh and airy so every forkful is a crunchy and saucy bite.
Servings: Four
INGREDIENTS
1 pound large shrimp, peeled and deveined, tails on
1/3 cup cornstarch
2 large eggs
1/2 cup gluten-free panko
1/2 cup unsweetened shredded coconut
2 Beefsteak tomatoes
1 teaspoon Cajun seasoning (optional)
2 tablespoons olive oil
Avocado oil spray
Rémoulade dressing
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon capers, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons celery, finely diced
1 tablespoon lemon juice
1 teaspoon lemon zest
6 cups frisée, torn into bite-size pieces
PREPARATION
Make dressing: Whisk Greek yogurt, mayonnaise, Dijon mustard, capers, parsley, celery, lemon juice, and lemon zest in small bowl. Season with salt and pepper. Refrigerate until ready to use.
Prepare dredging stations: Place cornstarch in first shallow bowl and season with salt and pepper. Whisk eggs with 1 tablespoon water in second bowl and season with salt and pepper. Combine gluten-free panko, shredded coconut, and Cajun seasoning if using in third bowl. Season with salt and pepper.
Coat shrimp: Season shrimp with salt and pepper. Dredge in cornstarch, dip in egg mixture, then press into panko-coconut mixture to coat.
Cook shrimp: For air fryer, preheat to 400°F (205°C), spray shrimp lightly with avocado oil spray, arrange in single layer, cook 5-8 minutes, depending on size, turning once until golden and crisp. For pan fry, heat olive oil in large stainless steel or cast iron skillet over medium heat and cook shrimp 2–3 minutes per side until golden and cooked through.
Plate: Toss frisée with several spoonfuls yogurt rémoulade dressing. Slice the tomatoes. Divide salad among plates, layer on tomatoes, and top with crispy coconut shrimp. Spoon additional dressing over shrimp if desired.
Notes:
Do not crowd basket. Cook shrimp in batches if needed so coating crisps properly.
If pan browns too quickly, lower heat slightly so coconut does not burn before shrimp cooks through.
