Coconut Shrimp Salad | Bi-Rite

Name: 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; 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

biritemarket.com

This bright winter salad is a nod to the classic Tiki bar appetizer, with its creamy, spicy lime dressing inspired by the traditional sweet chili dipping sauce. Breaded with a thick, crunchy coconut...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at biritemarket.com.

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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
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