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Ensalada de Camarones con Coco y Mango (Coconut Shrimp and Mango Salad)

Time: Prep: 30 minutes | Air Fry: 16 minutes
Servings: 4

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Welcome to our delightful recipe blog! Today, we’re diving into the vibrant flavors of the tropics with our Ensalada de Camarones con Coco y Mango, also known as Coconut Shrimp and Mango Salad. This refreshing dish combines juicy mangoes, succulent shrimp, and the exotic touch of coconut to create a symphony of flavors that will transport you to a sunny paradise with every bite. Whether you’re craving a light lunch or a colorful side dish for your next gathering, this salad is sure to impress. Let’s get started on this culinary journey!

Ingredients

1 cup panko breadcrumbs 

1 cup unsweetened shredded coconut 

2 large eggs 

1/2 cup all-purpose flour 

1 teaspoon kosher salt 

1 pound raw 16-20 count tail-off peeled and deveined shrimp, thawed if necessary 

Nonstick cooking spray 

1/3 cup mayonnaise 

2 tablespoons fresh lime juice 

1 tablespoon plus 1 teaspoon chopped fresh parsley 

1 tablespoon agave nectar 

4 radishes, thinly sliced 

1 mango, peeled, pitted and chopped 

4 cups packed baby kale 

1 cup halved cherry tomatoes 

1 cup shredded red cabbage 

1/4 cup crumbled fresco cheese 

Preparation

  1. Preheat 3-quart air fryer to 375° for 5 minutes. Stir breadcrumbs and coconut in wide, shallow dish. Whisk eggs in second wide, shallow dish; whisk flour and 1/2 teaspoon salt in third wide, shallow dish. Dip shrimp in flour mixture to coat, then dip in eggs, allowing excess to drip off, then in breadcrumb mixture to coat, pressing lightly so breadcrumbs adhere; place on rimmed baking pan and spray both sides with cooking spray. In 2 batches, air fry shrimp 8 minutes or until golden brown and shrimp turn opaque throughout, turning once. Makes about 16 shrimp.
  1. In small bowl, whisk mayonnaise, lime juice, 2 teaspoons parsley, agave nectar and remaining 1/2 teaspoon salt. Makes about 1/2 cup dressing.
  1. In large bowl, toss radishes, mango, kale, tomatoes and cabbage. Makes about 8 cups salad. 
  1. Serve shrimp over salad drizzled with dressing, and sprinkled with cheese and remaining 2 teaspoons parsley.

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.