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Shrimp Salad Cocktail



20 minutes



  • 1 cup of Harvist Red Palm Oil

  • 10-15 pieces shrimps

  • 2 cups flour

  • 2 eggs, beaten

  • 1/2 cup corn starch

  • 1/2 cup bread crumbs

  • 1 tsp Soy Sauce

  • 2 tbs Thai sweet chilli sauce

  • 2 tbs Sriracha sauce

  • 1 tsp of Harvist garlic infused red palm oil

  • 3 tbs mayonnaise

  • Salt to taste

  • Salads and thinly cut carrots

  • Sesame Seeds

  • Black Sesame Seeds


  1. Peel off the shrimps, deveined and tail it off.

  2. Rinse and toss the shrimp on a kitchen towel.

  3. In a bowl, mix a flour with a pinch of salt. In a different bowl, beat the eggs with soy sauce.

  4. Dip the shrimps in the beaten eggs mix, then flour them lightly while finishing them off with a thin coat of corn starch and breadcrumbs. Fry them for about 2 minutes each on both sides using Harvist Extra Red Palm Fruit Oil. Toss off the access oil on a kitchen towel.

  5. Meanwhile for the sauce, mix the mayonnaise, Sriracha, Thai sweet chilli sauce and also Harvist garlic infused red palm oil in a bowl.

  6. Combine the shrimps and the sauce. Make sure that all shrimps are fully coated with the sauce.

  7. To serve, add in your salads and scoop the cooked shrimps in a cocktail glass.

  8. Garnish them off with sesame seeds and black sesame seeds on top

Photos and Recipe credited to @lourvecook

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