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Coconut Shrimp Salad

coconut shrimp salad Entree Islands
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

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

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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.

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