Caribbean

Cayman Islands Coconut Shrimp Salad

Name: Cayman Islands Coconut Shrimp Salad
Prep time: 30 min
Cook time: 30 min
Total time: 120 min
Yield: 2 servings
Cuisine: Caribbean
Ingredients: 9 tablespoons mayonnaise; ½ cup buttermilk; 4 leaves fresh basil; 2 tablespoons grated Parmesan cheese; 1 tablespoon fresh lemon juice; 1 teaspoon shallot, chopped; 1–2 tablespoons sweet chili sauce, adjust to desired sweetness; kosher salt and pepper, to taste; ⅛ teaspoon cayenne pepper; kosher salt and pepper, to taste; 10 large shrimp, peeled, deveined, tails removed; ½ cup all-purpose flour; ½ teaspoon garlic powder; 2 eggs, beaten; 1 tablespoon water; 1 cup sweetened shredded coconut; 1 cup panko crumbs; canola or vegetable frying oil, enough for about 1 inch in the pan; 1 head heart of romaine lettuce, chopped; 1 ear corn, roasted, kernels removed from cob; 1 cup fresh mango, chopped; 1 cup cherry tomatoes, halved; ¼ cup sliced almonds; ¼ cup dried cranberries, for garnish; ¼ cup shredded sharp cheddar cheese, for garnish

I’ve spent a lot of time in the Caribbean and have grown to absolutely love coconut shrimp. That golden, crunchy coating always feels like a little taste of the islands to me. Here, I’ve paired it with sweet mango, roasted corn and crisp romaine, then brought everything together with my creamy basil-buttermilk dressing and a little sweet chili warmth. Sliced almonds add another lovely crunch, while cranberries and sharp cheddar give each salad a sweet, savory finish.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🌴 Caribbean

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

This salad serves two, with five coconut shrimp and 3 tablespoons of dressing on each plate. Make the full dressing recipe and refrigerate the extra separately. Allow at least 1 hour for the dressing to chill and thicken; the breaded shrimp also rest in the refrigerator for 15 minutes. The timing allowance is 30 minutes prep, 30 minutes cooking and 60 minutes chilling, with the shrimp resting during the dressing chill when practical.

Why These Flavors Work

Sweet coconut and mango balance the gentle cayenne and sweet chili warmth, while buttermilk and lemon bring acidity to the creamy dressing. Basil freshens that richness and Parmesan adds a savory note. Roasted corn, romaine and tomatoes give the shrimp a cool, juicy contrast; almonds reinforce the crunch, and cranberries with sharp cheddar finish the salad with sweet and salty accents.

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LEFTOVER IDEAS

Turn the leftovers into something new.

Coconut Shrimp Mango Tacos (3 shrimp per person)

More from Mary’s Kitchen

COOKING MODECayman Islands Coconut Shrimp Salad

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 4

STEP 1

To make the dressing, add the mayonnaise, buttermilk, basil, Parmesan, lemon juice, shallot and sweet chili sauce to a small processor or blender. Pulse until smooth. Season with kosher salt and pepper. Chill in the refrigerator for at least 1 hour to thicken up.

STEP 2

To make the shrimp, pat shrimp dry with paper towels. Set up the breading station with three bowls. Bowl one, add the flour, cayenne pepper and garlic powder, season with kosher salt and pepper and mix well. Bowl two, add the beaten eggs and water and mix. Bowl three, add the coconut and panko crumbs and mix thoroughly. Mix the shrimp first with the flour mixture then egg wash and then coat generously, patting down in the coconut/panko mixture. Let sit on a rack in the refrigerator for 15 minutes before frying.

STEP 3

Add about 1 inch oil to a frying pan and bring the temperature to 350°F. Once hot, fry the shrimp in small batches, about 2 minutes on the first side, then turn and fry for about 2 minutes on the second side (about 4 minutes total) or until the coating is golden brown and shrimp are cooked through. Remove and let cool on a wire rack. Food-safety clarification: check the thickest part of a shrimp with a thin-tip thermometer to 145°F; coating color and frying time alone do not establish doneness.

STEP 4

To make the salad, add the lettuce to the bottom of each plate. Add the coconut shrimp, mango, almonds, corn and cherry tomatoes, dividing between two salads. Serve each salad with 3 tablespoons chilled buttermilk dressing and garnish with the cranberries and shredded cheese. Keep the remaining dressing refrigerated separately.

How to Make Cayman Islands Coconut Shrimp Salad

Blend the Dressing

Pulse the mayonnaise, buttermilk, basil, Parmesan, lemon juice, shallot and sweet chili sauce until smooth. Season with kosher salt and pepper.

Chill the Dressing

Refrigerate the dressing for at least 1 hour so it thickens.

Set Up Three Bowls

Pat the shrimp dry. Mix flour, cayenne, garlic powder, salt and pepper in one bowl; eggs and water in a second; coconut and panko in a third.

Coat the Shrimp

Dip each shrimp in flour, then egg wash, then press generously into the coconut-panko mixture.

Rest the Coating

Set the coated shrimp on a rack and refrigerate for 15 minutes.

Heat the Oil

Bring about 1 inch of canola or vegetable oil to 350°F in a frying pan.

Fry and Drain

Fry in small batches, about 2 minutes per side, until golden and cooked through. Check shrimp to 145°F with a thin-tip thermometer, then transfer to a wire rack.

Build the Salads

Divide the romaine, shrimp, mango, almonds, roasted corn and tomatoes between two plates. Serve each with 3 tablespoons chilled dressing and finish with cranberries and cheddar.

Recipe Guidance

Storage

Refrigerate dressing and salad components separately at 40°F or below. Cool cooked shrimp promptly and refrigerate within 2 hours, or 1 hour above 90°F. Use cooked shrimp within 3–4 days. Follow the earliest use-by limit of the dairy ingredients in the dressing.

Reheating

Reheat leftover cooked shrimp separately to 165°F throughout; do not heat the lettuce, mango, tomatoes or dressing. The breading may be less crisp after storage.

Make Ahead

Make and chill the dressing ahead of time; prepare and refrigerate the produce separately. Keep raw shrimp separate from ready-to-eat ingredients. Bread, rest and fry the shrimp close to serving for the best coating.

Serving Suggestions

Serve as two composed main-course salads with five shrimp and exactly 3 tablespoons dressing per plate. Divide all the measured fruit, vegetables, nuts and garnishes between the two plates.

Mary’s Introduction

Why These Flavors Work