17-ounces16/20 jumbo shrimppeeled and deveined, tails left intact
½cupshredded desiccated coconut
1/8teaspoonfreshly-cracked black pepper
1/3cupcoconut oilplus more if needed
For the Salad:
2heads romaine lettuceroughly chopped into 1-inch ribbons
1cupthinly sliced purple cabbage
½red bell pepperjulienned
For the Sesame-Ginger Vinaigrette:
Add all of the ingredients to a medium bowl and whisk until emulsified. Cover and refrigerate until ready to serve, or up to 1 week.
For the Salad:
In a large bowl, toss together all of the ingredients.
For the Coconut Shrimp:
In a shallow bowl or plate, add the shredded coconut. Season with salt and pepper and stir through to incorporate.
Rinse and pat shrimp very dry with paper towel. Coat both sides of each shrimp in the seasoned coconut. Be sure to press down firmly so that the coating sticks.
Add coconut oil to a non-stick skillet and place over medium heat. Test the heat of the oil by adding a couple of loose shreds of coconut. If they sizzle, you know your oil is hot enough.
Working in batches so as not to overcrowd the pan, cook the shrimp until golden brown on both sides, around 3 minutes per side. Transfer the cooked shrimp to a wire rack set over a rimmed sheet pan while you continue to cook the remaining shrimp. If cooking a large batch, you can keep the cooked shrimp warm in a 200F oven.
Transfer any of the loose shreds of toasted coconut in the pan to a bowl lined with paper towel.
Add the tossed salad to individual serving bowls. Drizzle with the vinaigrette and top with the coconut shrimp. Garnish with a sprinkling of toasted coconut and enjoy immediately.