Coconut Shrimp Salad

Name: Coconut Shrimp Salad
Prep time: 40 min
Total time: 40 min
Yield: 3
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)

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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.

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.