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Toasted Coconut Shrimp Salad

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

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Toasted Coconut Shrimp Salad

Summary

Yield
6 Servings

Ingredients

  header
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)
  header
Curry Dressing
3  
Eggs
3 tablespoons
yellow curry powder
1⁄2 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
  header
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.

RECIPE TAGS

  • Fish & Seafood
  • Salads

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