Jeff Mauro’s Coconut Shrimp Salad | The Kitchen | Food Network

Jeff Mauro’s Coconut Shrimp Salad is perfect for a light weeknight dinner, but it tastes just like vacation 🍤🌴
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Coconut Shrimp Salad
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 35 min
Active: 20 min
Yield: 4 to 6 servings

Ingredients

Salad:
1/2 cup creamy peanut butter
3 tablespoons warm water
2 tablespoons honey
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon grated ginger
Kosher salt and freshly ground black pepper
1 head Napa cabbage, thinly sliced
1 cup shredded red cabbage
1 cup shredded carrots
1 cup frozen shelled edamame, thawed
1 cup loosely packed cilantro leaves
4 scallions, white and green parts, thinly sliced on the bias
2 red Thai chiles, very thinly sliced

Shrimp:
Canola oil, for frying
1/3 cup all-purpose flour
2 large eggs, lightly beaten with 1 tablespoon cold water
1 cup panko breadcrumbs
1 cup unsweetened shredded coconut
Kosher salt and freshly ground black pepper
1 pound large shrimp (26/30), peeled and deveined, tails-on
Lime wedges, for serving

Directions

For the salad: Whisk together the peanut butter, water, honey, lime juice, soy sauce, rice vinegar, and ginger in a large bowl. Season with salt and pepper. Add the Napa cabbage, red cabbage, carrots, edamame, cilantro, scallions and chiles. Toss to ensure everything is well coated in the dressing.

For the shrimp: Add 2 to 3 inches of oil to a large Dutch oven and heat over medium heat until a deep-frying thermometer registers 375 degrees F.

Add the flour to a shallow bowl or baking dish. Add the egg mixture to a second shallow bowl or baking dish. Add the breadcrumbs with the shredded coconut to a third shallow bowl or baking dish and mix to combine. Season each baking dish with salt and pepper.

Working in batches, dredge the shrimp in the flour, shaking off any excess. Then dip in the egg mixture, then into the breadcrumb mixture, pressing and turning to ensure they are thoroughly coated. Transfer to a plate and repeat until all the shrimp are breaded.

Fry in batches until golden and crispy, 2 to 3 minutes. Transfer the shrimp to a paper-towel-lined plate and season with salt.

Top the Napa salad with the shrimp and serve with lime wedges.

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Jeff Mauro’s Coconut Shrimp Salad ​| The Kitchen | Food Network

So it’s my coconut shrimp salad super simple to do great week night meal but starting with the Nappa cabbage is going to be the main base of our Greens in that salad Jeffrey if you can kind of shave that real thin all right fill it right into that bowl and then we got

Some beautiful colorful and tasty red cabbage as thin as possible about a cup of that not too much some scallion whites go right in there and and reserve the greens for garnish later very good job that’s what I love about cabbage you get your knife skills you get a sharp

Knife and you can shave it like mandolin hands over here na a cabbage is underrated so I love it and I got some shrimp shrimps shrimp all right nothing to Big some medium shrimp here now I have to ask you a question uhoh if it’s

Like a shrimp salad if it’s like a I don’t know something you got to eat with a fork do you want tails on or tails off tails on off off tails on tails on I’m tails on sorry Sunny you have been out voted off the

Island it’s tails on all right so we got our uh peeled into vein shrimp and then our standard Feb station we got our flour hit it with a little salt and pee and then give me an F give me a e little bit of AEG right little bit of water

Whisk it up and then our B which is of course Pinko breadcrumbs for extra crispiness but how do we bring that coconut unsweetened coconut yes some people like to sweetened coconut in there I think it gets a little too it gets Brown too fast and it’s too like choly sweet a little

Too sweet exactly the train agrees the train does agree uh Jeffrey looking very nice remember Reserve those scallion tops I don’t I want a bias cut on these please but not a 45 degree bias about 38 38 degrees please it’s a good thing you

Didn’t ask Alex to do that she has L of bias Cup oh my God I got so much of course you did you’re controversal think every time I do a bias cut I’m like Alex would like this I don’t like it gives me anxiety it’s not like things are supposed to be perfectly

Round like a scallion round okay okay especially scallions and leaks I can’t the onion family can’t be on the bias when you come for dinner I’m cutting everything I was just thinking that I’m a bias cut my tail off for you if you ever come over oh my god um all right we

Seasoned the breadcrumbs right mhm salt and pepper make sure you taste your breading coconuty crunchy beautiful you can keep that over there Jeffrey I’m going to start writing the Jeffrey out stay in your lane bro all right stop trying to dress like me unbelievable so little Feb on there

Little F we’re checking our temp okay we are at about 375 which is perfect for this cuz remember we want color on the shrimp we also want to cook and shrimp is you know it’s going to take about couple minutes so shake off the excess we’ve seen it a

Million times before but I like to work in batches like this Jeffrey there’s something so Zen about breading right I love it’s one of my least favorite things to do is to F love it I feel like it’s all the steps and all the more dishes careful it’s messy you

Got it’s all over the I got clumps on my hands that good well that’s why you have like the standard you know issued uh vessels for your FB station that you always go to just to make it a little more familiar maybe a little cleaner and

Pulling out like a a regular salad plate and then a sheet pan and then a 9 this is very is very nice very efficient see how I’m doing this not making a mess using my tongs I got my oil ready to go so right from here we’re going to start

Frying guys okay let’s start that frying now I do get questions about can I fry the shrimp if they’re frozen yeah I don’t I get worried I mean how long does it take to really thaw out trim second just running under some cold water and they’re defrosted the only thing I worry

About is if you drop a lot of shrimp in the hot oil and they’re frz bring that oil down and they don’t Brown as well my kitchen confession would be that when we go to Florida on vacation to see my in-laws Ryan always buys a big bag of

Frozen coconut shrimp at the grocery store oh Frozen I’m glad you said that cuz I was going to say that’s a great shortcut yeah they go we put them in the oven and like that’s the snack sitting by the pool I always like when we get to like our vacation destination whether

It’s the islands or somewhere tropical it’s like it’s that first night out you’re like so excited to have a tropical cocktail it’s warm finally and I’m like I’m gonna get a whole snapper I’m gonna get like the fish and everything and then like somebody orders

The sorry C sorry I got I was painting a picture here and then someone in the group whether it be my wife or my S gets the coconut shrimp and I’m you know so I got order Envy instantly all right so we’re just kind of keeping an eye on a

Shrimp while breading multitasking Jeffrey very important in the kitchen so we are checking these babies out look at that my first batch is perfect that’s what you want that is The Edge right a little bit you know right when the sun is finally setting hot right out of the

Fryer and that’s the beauty of the coconut in the Coconut SHP those little kind of tendrils those crispy little tendrils that stick out slightly sweet we’ll shut off our oil we are good to go Jeffrey remember shaved all that beautiful red cabbage that Nappa cabbage is the base of our salad that’s right

Yeah get us some lime wedges to serve with this lime with this is is unbelievable we have some other things that you can add to this um some shaved or grated carrots some edamame little extra protein little pop I love them some Tha bir chilies I like to find the

Red ones cuz I think it really Pops in that salad and now super simple kind of pantry pool uh salad dressing here starting with peanut butter this is like kind of a Thai peanut dressing which I love so we’re going to add a little bit of creamy peanut butter soy sauce for

That salt little extra sweetness from some honey some fresh grap gred Ginger some lime juice and then some rice wine vinegar I mean what more do you need in this this is a ton of flavor get that started real nice and slow and then sometimes like the peanut

Butter you got to work through with the Whisk a little bit make sure it all comes together nice and smooth and that’s what we’re doing sometimes I add like a tablespoon of hot water and that’s why I got right here okay so I do it about a tablespoon at a time shut

Your mouth Yes you did none of my business I just don’t some peanut butters are thicker than others you know some just come together easier so make sure you have some hot water on hand one to three tablespoons about I mean dare I say that I know it’s the Nappa cabbage

But I could also just get that SLO pouch from the produce section 100% And I could fast forward just add some edamami and all the other flavors with that luscious dressing I’m gonna tear this up Jeff it’s a good one that stuff is like taste it right now all right want going

To do a thing how about yeah why I’m going to let you do that buddy do the thing so now we are going to watch Jeffrey do the TW spoon transfer here to the beautiful peanut dressing here nice and light I like the technique of putting doing the dressing and then

Adding the SLO to it versus adding the dressing to the saw you’re going to get better coverage better coverage uh and less you’re you’re working it less too because you’re not like pouring it on here and then scooping it out and then getting a rubber spatula making sure it all goes in there

You think this is good buddyz see to me the novice of making a salad cuz it doesn’t happen often I need to add the dressing to the salad so I don’t overdress like get small amounts I’m feeling but I feel like the cabbage can

Take it more than say let it can my th take it Alex yes I can don’t you think this should be slightly overseason versus on I do especially with cabbage you need it to relax or if you put kale or whatever in there little helicopter fiber alert this is

Going to uh like this could be a hit at any party too uh you can always bump up the a more white wine vinegar some fresh lime juice remember Jeffrey we are serving it with plenty of limes now comes correct I sat in the right seat

Right this is right up your alley look at the cilantro next to there too oh my God this is going to taste great oh we’re not done that looks really like I want to eat I want to tear it that serves one right there is like you’re in

A restaurant it’s like that classic kind of 80s style Chinese chicken salad meat something a little more viy a little more vacationy fres fried wons in there see you can you can start adding whatever you want crispy onions type of nut coming later I’m super psyched for

That little chili in there cuz I think that yes it’s going to give a little bite is going to really make it go to the next level look at that mount wow Katie does that not scream Katie Lee beags right there a m of Enad that looks like

Salad can I point out the 38° bias cut all are you okay Alex what I’m going to start scrambling eggs in a minute okay I’m going to double and scramble eight million eggs out here look at that wow that looks so good oh God that looks

Jeff all right now let’s play shall we I don’t want to ruin don’t let the shrimp get cold let’s okay sorry they’re super hot though I let him cool for KY gets pushy she does like hurry up sometimes I get messages people saying you eat first

And you don’t push it down that’s just what we do here yeah we need we need to let you know what it tastes like we can wait and trust me when the commercial break happens it is a bakanal okay very underused food TV ter Bak there you go

I’m give you two limes to squirt on there beautiful yes cuz Jeffrey was very concerned about the asset I was you go through the bottom the bottom wow perfectly cooked shrimp Jeff