Best 3 Crispy Coconut Prawn Mango Salad Recipes
**Crispy Coconut Prawn Mango Salad: A Culinary Delight**
Indulge in a symphony of flavors with our Crispy Coconut Prawn Mango Salad, a dish that tantalizes the taste buds with a harmonious blend of textures and flavors. Succulent prawns coated in a crispy coconut crust, juicy mango slices, and a refreshing dressing of lime, honey, and ginger come together to create a culinary masterpiece. Experience the perfect balance of sweet, tangy, and savory in every bite. This salad is not only a feast for the senses but also a healthy and satisfying meal, packed with protein, vitamins, and antioxidants. Get ready to embark on a culinary journey with our Crispy Coconut Prawn Mango Salad, a dish that will surely leave you craving for more.
**Additional Recipes to Explore:**
- **Coconut-Crusted Fish with Avocado Salsa:** Discover a delightful twist on classic fish and chips. Flaky fish fillets are coated in a crispy coconut crust and served with a vibrant avocado salsa, creating a symphony of flavors and textures.
- **Mango and Shrimp Stir-Fry:** Embark on a culinary adventure with this vibrant stir-fry. Succulent shrimp and juicy mango are stir-fried with a medley of colorful vegetables, resulting in a dish that is both visually appealing and bursting with flavor.
- **Tropical Fruit Salad with Coconut-Honey Dressing:** Awaken your senses with this refreshing tropical fruit salad. A medley of exotic fruits, such as pineapple, papaya, and dragon fruit, is tossed in a luscious coconut-honey dressing, creating a sweet and tangy treat that is perfect for any occasion.
- **Coconut Rice with Black Beans and Corn:** Experience the harmonious fusion of flavors in this coconut rice dish. Fragrant coconut rice is combined with black beans, corn, and a blend of spices, resulting in a flavorful and satisfying side dish that complements a variety of main courses.
COCONUT SHRIMP WITH SPICY MANGO DIPPING SAUCE
Steps:
- Make the dipping sauce first by adding all the ingredients to a blender and blend for 1 minute or 2 until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
- Fill a Dutch oven or a deep frying pan with vegetable oil, about 1 1/2 inches deep and heat.
- While the oil is hot, prepare 3 shallow plates. Add the breadcrumbs to one plate, beat the eggs with salt and pepper in another plate and place the shredded coconut in the 3rd plate.
- Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them. Fry a few at a time about 2 minutes, depends on how hot your oil is, so they don't stick to one another, I did about 4 or 5 at a time, depending on the size of your shrimp. Repeat with remaining shrimp.
- Serve the shrimp along with the spicy mango sauce together.
Nutrition Facts : Calories 665 kcal, Carbohydrate 50 g, Protein 31 g, Fat 38 g, SaturatedFat 16 g, Cholesterol 379 mg, Sodium 1641 mg, Fiber 6 g, Sugar 25 g, ServingSize 1 serving
COCONUT MANGO SALAD WITH SHRIMP
Tart, sweet green mangoes are common in Thailand but hard to find in the States. These mangoes are evergreen; they never turn that yellowish orange color. I think green Granny Smith apples are the perfect replacement for this dish if needed. The tart, sweet crunch, complemented by the smoky coconut, pairs perfectly with plump shrimp.
Provided by Jet Tila
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a medium skillet on medium and add oil. When you see a wisp of white smoke, add the shrimp and lightly saute them for about 1 minute, then reduce the heat to low. Add the shallots, garlic and Thai chilies and cook them for an additional minute, until the shrimp are just cooked through.
- Turn off the heat. Stir in the lime juice, fish sauce and sugar. Stir it until the sugar is dissolved. Transfer the shrimp and dressing to a serving plate. Allow to cool for a few minutes. When ready to serve, arrange the mango, coconut and red onion in the serving bowl. Toss to combine, and garnish with scallions and cashews.
COCONUT SHRIMP SALAD
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.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- 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.
Tips:
- Use large prawns for the best results. Devein and peel the prawns, leaving the tails intact for presentation.
- To make the coconut coating, use a food processor to finely grate the coconut.
- Use panko breadcrumbs for a crispy coating. Panko breadcrumbs are Japanese-style breadcrumbs that are lighter and flakier than traditional breadcrumbs.
- Add some chopped fresh herbs, such as cilantro or basil, to the coconut coating for extra flavor.
- Be careful not to overcook the prawns. Overcooked prawns will be tough and rubbery.
- Serve the prawns immediately with the mango salad. The mango salad can be made ahead of time and chilled until ready to serve.
Conclusion:
This crispy coconut prawn mango salad is a delicious and refreshing dish that is perfect for a summer meal. The prawns are crispy and flavorful, and the mango salad is light and tangy. This dish is sure to be a hit at your next party or gathering.
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