Coconut shrimp salad
Delight in a tropical twist with this coconut shrimp salad, featuring succulent shrimp, fresh greens, and a luscious coconut dressing. Bring the taste of the ocean to your plate!
Ingredients:
- Vegetable oil, for frying
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 3/4 cup panko breadcrumbs
- 3/4 cup sweetened shredded coconut flakes
- 340g peeled and deveined jumbo shrimp, butterflied
- 2/3 cup ranch dressing
- 1/4 cup chopped fresh cilantro
- 1 to 2 tablespoons hot sauce
- 1 lime, zested and juiced
- 3 cups mixed greens
- 1 cup diced mango
- 1/4 cup roasted cashews
- 3 to 4 radishes, thinly sliced
- 1 mini cucumber sliced
Instructions:
- To prepare the coconut shrimp: Place vegetable oil measuring about 1/2 inch in a nonstick skillet and heat it over medium heat until it reaches a temperature of 180 °C.
- In a bowl, mix together cornstarch, flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper. In another bowl, whisk the eggs with 1/2 cup of water. In a third bowl, combine the breadcrumbs with coconut flakes.
- Coat the shrimp by first dredging them in the flour mixture, then in the egg wash, and finally in the coconut breadcrumb mixture, ensuring each shrimp is evenly coated. Pan-fry the shrimp in the hot oil in small batches until they turn golden and crispy, which typically takes about 2 minutes per side. Place the fried shrimp on a plate lined with paper towels to drain excess oil. Season with a sprinkle of salt.
- For the dressing: Combine ranch dressing, cilantro, hot sauce, and lime zest and juice in a small bowl and mix well.
- For the salad: Place the greens, mango slices, cashews, radishes, and cucumber slices on a serving platter. Arrange the cooked shrimp on top and serve with the dressing on the side.
Summary:
- Calories: 3986 kcal
- Fat: 334 g
- Protein: 105 g
- Carbs: 162 g
- Potassium: 2520 mg
- Magnesium: 348 mg