Toasted Coconut Shrimp Salad

A delicious fusion of flavors, you won't be disappointed with this salad!

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Recipe

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Yield
Servings
Recipe CategoriesFish & Seafood Salads

Ingredients

Toasted Coconut Shrimp

24eachlarge shrimp 16/20 size
2Cuppanko bread crumbs
1Cuptoasted coconut flakes
1Cupflour
1TeaspoonSalt
1Teaspoonpepper
4eacheggs, beaten
 eachvegetable oil (for frying)

Curry Dressing

3eachEggs
3Tablespoonyellow curry powder
1⁄2Cuphoney
1stalklemongrass (white part only) finely minced
2leafKaffir lime leaves
1Teaspoongarlic powder
1Teaspoonground ginger
2Tablespoonmirin
1Teaspooncilantro, chopped
 eachsalt and pepper to taste
3Cupvegetable oil

Salad

3eachsmall heads butter lettuce
1eachEnglish cucumber, thinly sliced
1Cupdaikon, finely shredded
1Cupcarrots, finely shredded
30leaffresh basil
30leaffresh mint

Instructions

Toasted Coconut Shrimp

  1. Peel, devein and butterfly shrimp.
  2. Combine panko and coconut flakes in a bowl, reserving ¼ cup coconut flakes for garnish.
  3. Combine flour, salt and pepper in another bowl.
  4. Lightly dredge shrimp in the flour mixture then dip in beaten eggs.
  5. Coat shrimp on both sides with panko mixture, pressing shrimp down so they are well coated.
  6. Refrigerate shrimp for 15 minutes.
  7. Fry shrimp in hot oil until brown and crispy, about 1 minute.
  8. Drain on paper towels.

Curry Dressing

  1. Combine all ingredients except oil in a blender, mix well.
  2. With blender on low speed, very slowly add oil. Dressing mixture will thicken.
  3. Chill for one hour before serving.

Salad

  1. Line individual salad bowls with butter lettuce.
  2. Spoon 1-2 Tbsp. Curry Dressing into bottom of bowls.
  3. Arrange cucumber, daikon and carrot on top of dressing.
  4. Top vegetables with four shrimp and reserved coconut.
  5. Add basil and mint leaves and more Curry Dressing.

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