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16

Coconut Shrimp Salad

Prep 40 min
Total 40 min
Ingredients 15
Servings 3

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. MORE + LESS -

Ingredients

shrimp

Salt and pepper

1/2

cup flour

egg, slightly beaten

cup shredded coconut (unsweetened)

Vegetable oil for frying

strips of bacon, diced

cup creamy goat cheese

tablespoons white sesame seeds

tablespoons black sesame seeds

cups mixed lettuce

1/2

cup red cherry tomatoes, sliced

cup mayonnaise

1/2

cup condensed milk

teaspoon old-fashioned mustard (variety with whole seeds)

Directions

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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

You can substitute the shredded coconut for cooked quinoa.
Wrap the shrimp in shredded yucca. Yellow sweet potatoes or wonton wrappers work well too.
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.