Crispy Shrimp Fruit Salad
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Crispy shrimp fruit salad pairs golden, crunchy battered shrimp with a creamy tropical fruit mix made with mayo and condensed milk. It’s a savory dish with juicy fruit, crisp shrimp, and onion leek garnish.
I love making this crispy shrimp fruit salad when I want something that feels special but doesn’t require complicated steps. The contrast of hot, crispy shrimp with cold, creamy fruit salad always grabs attention at the table. It’s the kind of dish that surprises people in the best way after the first bite.
I first started making this recipe for gatherings because it stands out from the usual fried shrimp or basic fruit salad. The shrimp stay crunchy, while the fruit mixture adds sweetness and richness that balances everything perfectly. Every time I serve it, someone asks for the recipe, which is always a good sign.
What I enjoy most is how versatile and crowd-friendly this dish is. It works as an appetizer, a party dish, or even a light main when I want something different. If you enjoy bold contrasts, creamy textures, and crispy bites, this is one recipe I genuinely think you’ll come back to again and again.
Items Needed
Here’s what you’ll need to make shrimp fruit salad:
- Frozen jumbo shrimp – Provides a meaty, juicy bite that stays tender inside while turning crispy on the outside when fried.
- Iodized salt – Enhances the natural flavor of the shrimp and helps season them evenly.
- Ground white pepper – Adds mild heat and depth without overpowering the shrimp or fruit salad.
- Light soy sauce – Brings savory umami flavor and helps the shrimp absorb seasoning.
Batter ingredients:
- All-purpose flour – Forms the base of the batter and creates structure for a crisp coating.
- Cornstarch – Helps achieve a lighter, crunchier texture when the shrimp are fried.
- Baking powder – Adds airiness to the batter, resulting in a puffed and crispy crust.
- Sugar – Balances savory flavors and encourages light browning during frying.
- Egg – Binds the batter together and helps it cling to the shrimp.
- Cold water – Keeps the batter light and helps create a crisp finish when fried.
Others:
- Neutral oil – Allows even frying without adding competing flavors.
- Onion leeks – Adds freshness, color, and a mild onion bite for garnish.
Fruit salad ingredients:
- Tropical fruit cocktail – Adds sweetness, juiciness, and contrast to the crispy shrimp.
- Mayonnaise – Creates a creamy base that coats the fruit smoothly.
- Condensed milk – Adds gentle sweetness and richness to balance the savory shrimp.
Tools you’ll need
Before starting the recipe, you’ll want to have all your kitchen essentials ready. I recommend having the following items:
Ways To Customize
Here are some easy ways to customize this recipe while keeping it simple and balanced:
- Swap the fruit – Use fresh mango, pineapple, apple, or grapes instead of canned fruit cocktail for a fresher texture and flavor.
- Adjust the sweetness – Add more or less condensed milk depending on how sweet you like the fruit salad.
- Make it extra crispy – Add a little more cornstarch to the batter for a lighter, crunchier coating.
- Add a hint of heat – Mix chili flakes, cayenne, or a dash of hot sauce into the batter or shrimp marinade.
- Change the protein – Replace shrimp with battered chicken, fish, or tofu for a different twist.
- Lighten the dressing – Swap part of the mayonnaise with Greek yogurt or all-purpose cream for a milder, creamier taste.
- Add crunch – Toss in toasted cashews, peanuts, or almonds right before serving.
- Fresh herb finish – Garnish with chopped cilantro, parsley, or green onions for extra freshness.
Be sure to check out the full recipe and ingredient list below.
How To Make It
Pat dry thawed shrimp with paper towels, then season with salt, white pepper, and soy sauce. Let it sit for 30 minutes or less in the refrigerator.
In a medium-sized bowl, add flour, cornstarch, baking powder, and sugar, then mix well.
Beat egg in a small bowl, pour over the flour mixture, and lightly mix to combine.
Gradually add the cold water and mix until the batter resembles plain yogurt that’s slightly thick enough to coat the shrimp. Cover and then refrigerate until the marinated shrimp is ready for frying.
In a medium bowl with a lid, mix the fruit cocktail, mayonnaise, and condensed milk. Cover the fruit mixture and chill until the shrimp have been deep-fried.
Once the marinated shrimp is ready, turn on the stove at 536°F (280°C) and start heating the oil. Once the oil is hot but not smoking, lower the heat to 248°F (120°C) and add a tiny drop of the batter to test the oil. Once the batter immediately sizzles, puffs, and floats, the oil is ready.
Give the batter a good stir, coat the marinated shrimp, and slowly drop them into the hot oil. Add three or four more batter-coated shrimp and do not overcrowd the pan to keep the oil hot.
After dropping the last shrimp, immediately flip the first shrimp, then flip the other shrimp in the order they were dropped, preferably. Once they start to turn slightly golden and form a C, remove the deep-fried shrimp.
Transfer to a paper-lined plate to drain the excess oil.
Once the deep-fried shrimp are drained, it’s time to assemble. Give the fruit mixture a good toss, transfer half onto a large plate, add the crispy shrimp, top with the remaining fruit mixture, and garnish with fresh onion leeks.
Note
Keep the shrimp and batter cold while frying, since the temperature contrast helps the coating turn light, crispy, and not greasy.
Storage
Store the crispy shrimp and the fruit salad separately in airtight containers in the refrigerator to prevent the shrimp from becoming soggy. The shrimp will keep well for up to two days, while the fruit salad is best enjoyed within one day for the freshest texture. To reheat, warm the shrimp in an oven or air fryer until heated through and crisp again, and then assemble with the chilled fruit salad just before serving.
Helpful Hints
Pro tip: Batch Frying Matters
Fry the shrimp in small batches and let the oil return to temperature between batches to ensure even browning and maximum crispiness.
More cooking tips:
- Pat the shrimp completely dry before seasoning so the batter sticks properly.
- Stir the batter right before frying to keep it smooth and evenly mixed.
- Test the oil with a small drop of batter to confirm it’s hot enough before adding shrimp.
- Avoid overcrowding the pan to prevent the oil temperature from dropping.
- Drain fried shrimp on a wire rack or paper towels to keep them crisp.
- Chill the fruit salad until serving to maintain a fresh, creamy texture.
Serving Suggestions
One of my favorite ways to serve crispy shrimp fruit salad is as a light, refreshing appetizer at gatherings. The combination of hot, crunchy shrimp with creamy, sweet fruit makes it a unique starter that immediately catches attention. Pairing it with a simple green salad or fresh vegetables can round out the plate and make it feel even more special.
For a fun twist on lunch or dinner, I like to serve this dish alongside a warm bowl of tomato soup. The savory, comforting soup balances the sweetness of the fruit salad and complements the crisp shrimp perfectly. You can check out my tomato soup recipe for a quick and flavorful option that goes beautifully with this dish.
This recipe also works well as part of a casual party spread or buffet. Serve it with creamy sides like macaroni and cheese for a comforting, crowd-pleasing combo. Arrange the shrimp fruit salad on a large platter, garnish with extra onion leeks, or herbs, and let guests mix and match with your favorite sides for a fun and versatile meal.
FAQs
Recipe
Crispy Shrimp Fruit Salad
Ingredients
INGREDIENTS:
- 1.1 pounds frozen jumbo shrimp 19 pieces – 500 grams, peeled, deveined, tails intact, thawed overnight
- 1/4 teaspoon iodized salt add more to taste
- 1/4 teaspoon ground white pepper add more to taste
- 1 tablespoon light soy sauce
BATTER:
- 6 tablespoons all purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon sugar
- 1 piece egg
- 1/4 cup cold water add more if needed
OTHERS:
- neutral oil for deep frying
- thinly sliced onion leeks garnish
FRUIT SALAD:
- 485 grams tropical fruit cocktail 17.1 ounces, drained weight
- 1/3 cup mayonnaise
- 1 tablespoon condensed milk add more to taste
Instructions
- Pat dry properly thawed shrimp with paper towels, then season with salt, white pepper, and soy sauce. Let it sit for 30 minutes or less in the refrigerator.
- In a medium-sized bowl, add flour, cornstarch, baking powder, and sugar, then mix well.
- Beat egg in a small bowl, pour over the flour mixture, and lightly mix to combine.
- Gradually add the cold water and mix until the batter resembles plain yogurt that’s slightly thick enough to coat the shrimp. Cover then refrigerate until the marinated shrimp is ready for frying.
- In a medium bowl with lid, mix the fruit cocktail, mayonnaise, condensed milk. Cover the fruit mixture and chill until the shrimp have been deep-fried.
- Once the marinated shrimp is ready, turn on the stove at 536°F (280°C) and start heating the oil. Once the oil is hot but not smoking, lower the heat to 248°F (120°C) and add a tiny drop of the batter to test the oil. Once the batter immediately sizzles, puffs, and floats, the oil is ready.
- Give the batter a good stir, coat the marinated shrimp, and slowly drop into the hot oil. Add three or four more batter-coated shrimp and do not overcrowd the pan to keep the oil hot.
- After dropping the last shrimp, immediately flip the first shrimp, then flip the other shrimp in the order they were dropped, preferably. Once they start to turn slightly golden and form a C, remove the deep-fried shrimp and transfer to a paper-lined plate to drain the excess oil.
- Once the deep-fried shrimp are drained, it’s time to assemble. Give the fruit mixture a good toss, transfer half onto a large plate, add the crispy shrimp, top with the remaining fruit mixture, and garnish with fresh onion leeks.
Notes
Nutrition
Equipment
- Paper towels
- Measuring spoons
- Measuring cup
- Kitchen tongs
- Colander
- Deep frypan
