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Coconut Shrimp Salad

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  • Prep 40 min
  • Total 40 min
  • Ingredients 15
  • Servings 3
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What a tropical and delicious combination shrimp and coconut make- especially when the shrimp are covered with a crispy coconut crust! One of my favorite salads, created by Chef Jimena Llosa, was the inspiration for this exquisito dish.
Morena Cuadra
Updated Sep 16, 2015
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Ingredients

  • 10 shrimp
  • Salt and pepper
  • 1/2 cup flour
  • 1 egg, slightly beaten
  • 1 cup shredded coconut (unsweetened)
  • Vegetable oil for frying
  • 2 strips of bacon, diced
  • 1 cup creamy goat cheese
  • 2 tablespoons white sesame seeds
  • 2 tablespoons black sesame seeds
  • 3 cups mixed lettuce
  • 1/2 cup red cherry tomatoes, sliced
  • 1 cup mayonnaise
  • 1/2 cup condensed milk
  • 1 teaspoon old-fashioned mustard (variety with whole seeds)

Directions

  •  
    1
    Peel, clean, and de-vein the shrimp. Season with salt and pepper.
  •  
    2
    Dip each shrimp in the beaten egg and coat with the shredded coconut until completely covered.
  •  
    3
    Heat the vegetable oil in a frying pan over medium heat. Fry the battered shrimp until they are crispy and golden. Once removed, let any excess oil drain off over a paper towel.
  •  
    4
    Have the bacon ready- cooked and diced.
  •  
    5
    Separately, form small balls with the goat cheese and roll some in white sesame seeds and a few in black sesame seeds. Save in the refrigerator.
  •  
    6
    In a bowl, combine the lettuce and cherry tomatoes. Season with salt and pepper.
  •  
    7
    For the dressing, mix the mayonnaise, condensed milk and mustard.
  •  
    8
    Finish the salad by placing the battered shrimp on top, along with the bacon and sesame-covered cheese. Dress with the mayonnaise sauce and serve immediately.

Expert Tips

  • tip 1
    You can substitute the shredded coconut for cooked quinoa.
  • tip 2
    Wrap the shrimp in shredded yucca. Yellow sweet potatoes or wonton wrappers work well too.
  • tip 3
    A spicy marmalade makes a perfect dip for accompanying shrimp if you don’t want them on the salad.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • What a tropical and delicious combination shrimp and coconut make- especially when the shrimp are covered with a crispy coconut crust! One of my favorite salads, created by Chef Jimena Llosa, was the inspiration for this exquisito dish.
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