Coconut Shrimp Salad Sesame-Ginger Vinaigrette Paleo Primal Gourmet Easy Recipe

Coconut Shrimp Salad with Sesame-Ginger Vinaigrette

Crispy, crunchy, juicy Coconut Shrimp with only two ingredients? It's true! Try serving them over a crunchy salad with a homemade sesame-ginger vinaigrette.

Course Dinner, Lunch
Cuisine American, Asian
Keyword coconut shrimp, paleo, sesame-ginger vinaigrette
Cook Time 6 minutes
Servings 4 servings


For the Sesame-Ginger Vinaigrette:

  • ¼ cup extra-virgin olive oil
  • 1/8 cup rice wine vinegar
  • 1/8 cup coconut aminos
  • 1 tablespoon pure toasted sesame oil
  • 1 tablespoon 100% pure tahini paste
  • 1 teaspoon finely chopped fresh ginger
  • 1 teaspoon pure organic maple syrup
  • 1 clove garlic finely chopped
  • ¼ teaspoon kosher salt

For the Coconut Shrimp:

  • 17- ounces 16/20 jumbo shrimp peeled and deveined, tails left intact
  • ½ cup shredded desiccated coconut
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly-cracked black pepper
  • 1/3 cup coconut oil plus more if needed

For the Salad:

  • 2 heads romaine lettuce roughly chopped into 1-inch ribbons
  • 2 scallions thinly sliced
  • 2 mandarin oranges segmented
  • 1 cup thinly sliced purple cabbage
  • 1 carrot julienned
  • 1/3 cup toasted unsalted cashews
  • ½ red bell pepper julienned


For the Sesame-Ginger Vinaigrette:

  1. 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:

  1. In a large bowl, toss together all of the ingredients.

For the Coconut Shrimp:

  1. In a shallow bowl or plate, add the shredded coconut. Season with salt and pepper and stir through to incorporate.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer any of the loose shreds of toasted coconut in the pan to a bowl lined with paper towel.

To serve:

  1. 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.