let’s be real, if i had to pick between coconut shrimp and a salad, i’d be picking the coconut shrimp every single time. but lucky for us, this recipe is the perfect way to lighten up a classic app and turn it into a healthier week-night meal.

this recipe hits all the notes - sweet, tangy, crunchy and fresh. the ultimate lunch or dinner that you’ll be making on repeat.

ingredients

coconut shrimp

1 pound large peeled and deveined shrimp

1/2 cup sweetened shredded coconut

1/2 cup panko breadcrumbs

2 tablespoons all purpose flour

1 large egg

kosher salt and pepper

100% pure olive oil cooking spray or olive oil

dressing

1/4 cup apricot jam

1/4 thai sweet chili sauce

3 tablespoons rice wine vinegar

1 tablespoon freshly squeezed lime juice

salad

4 heads little gem lettuce

1/2 head purple cabbage, thinly sliced

2 yellow mangos, diced

1/2 red onion, diced

1 bunch cilantro, finely chopped

method

step 1

Preheat oven to 425°F. generously Spray a non-stick baking sheet with 100% pure olive oil cooking spray or drizzle with olive oil and use a brush to ensure the bottom is coated.

step 2

for the dressing, combine all ingredients in small mixing bowl and set aside.

step 3

on a large cutting board, dice mango, red onion, chop cilantro and thiny slice purple cabbage.

step 4

thoroughly pat dry your peeled and deveined shrimp before tossing in a bowl with flour. in a separate bowl beat your egg and in a third bowl, combine coconut, panko and a generous sprinkle of salt and pepper.

step 5

one by one, take the flour-coated shrimp, shaking off any excess, and submerge in the egg before pressing firmly into coconut/panko mixture, making sure that the shrimp is fully covered. once thoroughly coated, place on baking sheet.

step 6

once all the shrimp is on the baking sheet, spray the top with olive oil spray or drizzle with olive oil. bake for 10 minutes until golden before flipping shrimp. bake another 5-8 minutes on the other side once golden and cooked through. remove from oven and let cool for 5 minutes.

step 7

in a large serving bowl combine lettuce, cabbage, mango, red onion, and cilantro. slowly add in dressing until the salad is evenly coated to your desired liking. top with baked coconut shrimp and serve.