Coconut Shrimp Salad | Bi-Rite

Ingredients

• 2 limes or 4 Makrut limes, zested and juiced
• 1/4 cup unsweetened coconut milk
• 1 tablespoon light brown sugar
• 2 tablespoons chili crunch (optional)
• 1 tablespoon tahini
• 1/4 cup sesame oil
• 1 pound fresh peeled and deveined shrimp, or 1 pound Oiishi EZ-peel raw shrimp, defrosted
• 2 eggs
• 1-1/2 cups dried coconut flakes or shredded coconut
• Kosher salt
• 1/3 – 1/2 cup vegetable oil, depending on the size of pan
• 1/2 Savoy or Napa cabbage, shredded (about 4 cups)
• 1 small purple cabbage, shredded (about 4 cups)
• 1 red bell pepper, julienned
• 3 scallions, thinly sliced
• 3 Kishu mandarins, peeled and separated into segments
• 1 avocado, cubed