Coconut Shrimp Salad

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Salad:

1/2 cup creamy peanut butter

3 tablespoons warm water

2 tablespoons honey

2 tablespoons lime juice

2 tablespoons soy sauce

1 tablespoon unseasoned rice vinegar

1 tablespoon grated ginger

Kosher salt and freshly ground black pepper

1 head Napa cabbage, thinly sliced

1 cup shredded red cabbage

1 cup shredded carrots

1 cup frozen shelled edamame, thawed

1 cup loosely packed cilantro leaves

4 scallions, white and green parts, thinly sliced on the bias

2 red Thai chiles, very thinly sliced

Shrimp:

Canola oil, for frying

1/3 cup all-purpose flour

2 large eggs, lightly beaten with 1 tablespoon cold water

1 cup panko breadcrumbs

1 cup unsweetened shredded coconut

Kosher salt and freshly ground black pepper

1 pound large shrimp (26/30), peeled and deveined, tails-on

Lime wedges, for serving