Toasted Coconut Shrimp Salad

February 7, 2012 / By Foodland

Toasted Coconut Shrimp Salad

A delicious fusion of flavors, you won't be disappointed with this salad!
Course Salad
Cuisine Fish & Seafood
Servings 6 Servings

Ingredients  

  • Toasted Coconut Shrimp
  • 24 large shrimp 16/20 size
  • 2 cups panko bread crumbs
  • 1 cup toasted coconut flakes
  • 1 cup flour
  • 1 teaspoon Salt
  • 1 teaspoon pepper
  • 4 eggs, beaten
  • vegetable oil (for frying)
  • Curry Dressing
  • 3 Eggs
  • 3 tablespoons yellow curry powder
  • 0.5 cup honey
  • 1 lemongrass (white part only) finely minced
  • 2 Kaffir lime leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 2 tablespoons mirin
  • 1 teaspoon cilantro, chopped
  • salt and pepper to taste
  • 3 cups vegetable oil
  • Salad
  • 3 small heads butter lettuce
  • 1 English cucumber, thinly sliced
  • 1 cup daikon, finely shredded
  • 1 cup carrots, finely shredded
  • 30 fresh basil
  • 30 fresh 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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