SHRIMP SALAD WITH COCONUT GREEN GODDESS DRESSING
We love colorful and refreshing dinner salads. For this version of Green Goddess Dressing, coconut cream serves as a healthful creamy addition to balance the bright flavors of the orange and herbs. It's truly a perfect dressing for crunchy lettuce, avocado and shrimp. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Peel the oranges with a paring knife, removing any white pith. Slice between the membranes to remove the segments; set aside. Squeeze out the excess juice from the membranes into a blender. Add the herbs, scallions and coconut cream and puree until smooth. Add 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper and puree until creamy. Set the dressing aside.
- Season the shrimp generously with salt and pepper. Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil, then add half the shrimp and cook, turning once, until opaque, 5 to 6 minutes. Remove to a large bowl. Repeat with the remaining 1 tablespoon olive oil and shrimp.
- Add the romaine, avocado, cashews, radishes and orange segments to the bowl with the shrimp; toss. Drizzle with the dressing and season with salt and pepper.
Nutrition Facts : Calories 490, Fat 30 grams, SaturatedFat 11 grams, Cholesterol 238 milligrams, Sodium 440 milligrams, Carbohydrate 25 grams, Fiber 10 grams, Protein 35 grams, Sugar 12 grams
COCONUT SHRIMP I
These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.
Provided by LINDAV10
Categories Appetizers and Snacks Seafood Shrimp
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
- Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
- Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 26.3 g, Cholesterol 67.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 240.8 mg, Sugar 9.2 g
COCONUT SHRIMP SALAD
Make and share this Coconut Shrimp Salad recipe from Food.com.
Provided by sugarmagnolias
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Combine breadcrumbs and coconut.
- Dip shrimp in flour, then egg, then crumb/coconut mixture.
- Grease baking sheet (Pam) and line the shrimp on there as you go.
- Brush with olive oil, bake until crisp.
- Chop Romaine lettuce, set aside.
- Slice mango and avocado.
- Toss walnuts, goat cheese, mango and avocado with romaine.
- Top with shrimp when done.
AIR FRYER COCONUT SHRIMP WITH PINEAPPLE SALAD
Some coconut shrimp recipes call for sweetened coconut, but we preferred shredded unsweetened coconut in this recipe. It adds a lot of coconut flavor without making the dish too sweet. Quickly cooked in the air fryer, these shrimp are served with a tangy and sweet pineapple salad and some fresh red pepper to tie everything together.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Line a baking sheet with parchment paper. Season the shrimp with 1/2 teaspoon salt and a few grinds of pepper. Beat the eggs in a large shallow bowl with a pinch of salt. Toss the coconut and panko together in another large shallow bowl. Dip the shrimp in the egg, letting the excess drip back into the bowl. Then, drop the shrimp in the coconut mixture and toss to coat, pressing with your fingers to adhere evenly. As you coat the shrimp, lay them on the baking sheet.
- Brush an air fryer rack with olive oil and preheat to 375˚ F. When the air fryer is ready, add half of the shrimp and cook, turning halfway through, until golden brown and cooked through, 6 minutes. Remove to a plate and repeat with the remaining shrimp.
- While the shrimp cook, combine the pineapple, bell pepper and red onion in a bowl. Drizzle with the olive oil, lime juice and sweet chili sauce; season with 1/2 teaspoon salt and a few grinds of pepper. Toss well.
- Before serving, add the watercress to the pineapple salad and toss. Serve the shrimp with the salad and more sweet chili sauce for dipping.
Nutrition Facts : Calories 400, Fat 23 grams, SaturatedFat 13 grams, Cholesterol 194 milligrams, Sodium 637 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Sugar 13 grams, Protein 20 grams
THAI SHRIMP, CHICKEN, GRAPEFRUIT, AND COCONUT SALAD
This is my combination of 'Thai Yam Som-O' and a marinated-shrimp and coconut salad I had at Bellagio's. If pomelo is available in your area, use it in place of the grapefruit.
Provided by NUKA1
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
- Toss together the sectioned grapefruit, shrimp, chicken breast, coconut, shallots, chile pepper, mint, and cilantro in a large bowl. Drizzle approximately 3/4 of the dressing into the grapefruit mixture and toss to combine. Combine the remaining dressing with the shredded lettuce in a separate bowl shortly before serving.
- Arrange the lettuce on a large platter. Layer the grapefruit mixture on top of the lettuce.
Nutrition Facts : Calories 363.7 calories, Carbohydrate 25.7 g, Cholesterol 108.2 mg, Fat 16.9 g, Fiber 5.9 g, Protein 30.3 g, SaturatedFat 13.7 g, Sodium 409.8 mg, Sugar 10.5 g
COCONUT CRUSTED SHRIMP SALAD W/ SESAME HONEY DRESSING
Make and share this Coconut Crusted Shrimp Salad W/ Sesame Honey Dressing recipe from Food.com.
Provided by gailanng
Categories Asian
Time 45m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Remove shell and vein from shrimp (leaving on tails), dredge shrimp in flour, then egg wash and then in coconut. Allow to dry in refrigerator about 15-20 minutes.
- Heat canola oil and deep or pan fry shrimp in the hot oil until golden.
- Divide greens onto two plates; add julienned carrot and cucumber and seasonal fruit salsa. Top with shrimp and sesame-honey dressing.
- SESAME-HONEY DRESSING: Slowly whisk sesame and olive oils into the remaining ingredients.
Nutrition Facts : Calories 1170.9, Fat 91.1, SaturatedFat 34.3, Cholesterol 263.8, Sodium 299.7, Carbohydrate 73, Fiber 10.3, Sugar 24.7, Protein 21.4
SPICY COCONUT SHRIMP-RICE NOODLE SALAD
Enjoy a great mix of flavors with our Spicy Coconut Shrimp-Rice Noodle Salad. This Spicy Coconut Shrimp-Rice Noodle Salad with crisp red peppers, toasted coconut and chili-garlic sauce is full of delicious flavor.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook noodles as directed on package. Meanwhile, mix dressing, chili-garlic sauce and ginger until blended.
- Heat 1/4 cup dressing mixture in large skillet on medium-high heat. Add shrimp; cook 4 to 5 min. or until shrimp turn pink, stirring frequently.
- Place shrimp in large bowl. Add vegetables, noodles, remaining dressing mixture and 1/2 cup coconut; mix lightly.
- Sprinkle with remaining coconut.
Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 95 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
GRILLED SHRIMP SALADS WITH COCONUT VINAIGRETTE
I first tried a salad very similar to this when visiting a friend in Florida. When I returned, I was determined to create the same refreshing combination at home. The secret is the coconut-milk marinade-makes the shrimp incredibly tender and flavorful. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first five ingredients. Pour 3/4 cup into a shallow dish. Add the shrimp; turn to coat. Cover and refrigerate for up to 30 minutes. Cover and refrigerate remaining vinaigrette., Drain and discard vinaigrette from shrimp. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill shrimp, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes. Divide the salad ingredients among four plates; top with shrimp. Serve with reserved vinaigrette.
Nutrition Facts : Calories 425 calories, Fat 19g fat (12g saturated fat), Cholesterol 138mg cholesterol, Sodium 283mg sodium, Carbohydrate 46g carbohydrate (37g sugars, Fiber 4g fiber), Protein 22g protein.
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