top of page

Shrimp Salad Cocktail

Prep Time:

20 minutes


2-4 servings


Western Cuisine

About the Recipe

Recipes & Photos credit to:



1 cup of Harvist Red Palm Oil
10-15 pieces of shrimp
2 cups flour
2 eggs, beaten
1/2 cup cornstarch
1/2 cup bread crumbs
1 tsp Soy Sauce
2 tbsp Thai sweet chili sauce
2 tbsp Sriracha sauce
1 tsp of Harvist garlic-infused red palm oil
3 tbsp mayonnaise
Salt to taste
Salads and thinly cut carrots
Sesame Seeds
Black Sesame Seeds


1. Peel off the shrimps, devein and tail it off.
2. Rinse and toss the shrimp on a kitchen towel.
3. In a bowl, mix 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 cornstarch and breadcrumbs. Fry them for about 2 minutes each on both sides using Harvist 5. Extra Red Palm Fruit Oil. Toss off the access oil on a kitchen towel.
6. Meanwhile for the sauce, mix the mayonnaise, Sriracha, Thai sweet chili sauce, and also Harvist garlic-infused red palm oil in a bowl.
7. Combine the shrimp and the sauce. Make sure that all shrimp are fully coated with the sauce.
8. To serve, add in your salads and scoop the cooked shrimp into a cocktail glass.
9. Garnish them off with sesame seeds and black sesame seeds on top.

bottom of page