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–+ servings
Coconut Shrimp Summer Salad

Coconut Shrimp Summer Salad: A Tropical Burst of Flavor

Enjoy this Coconut Shrimp Summer Salad for a refreshing taste of summer with vibrant ingredients and creamy dressing.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: Tropical
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Coating
  • 1 cup All-Purpose Flour Use gluten-free flour for a gluten-free option.
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Garlic Powder
  • 1 cup Unsweetened & Desiccated Coconut Avoid sweetened for best results.
  • 1/2 cup Ground Almond Meal Swap with breadcrumbs if needed.
  • 1 large Egg Beaten to bind coating ingredients.
  • 1 pound Extra Large Shrimp Main protein for this salad.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
  • as needed cups Oil for Frying Vegetable or canola oil.
For the Creamy Dressing
  • 1 cup Buttermilk Base for the creamy dressing.
  • 1/4 cup Chives Reserve some for garnish.
  • 1/4 cup Grated Parmesan Introduces richness to the dressing.
  • 1 tablespoon Dijon Mustard
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons Lemon Juice Can substitute with lime juice.
  • 1 clove Garlic Adjust to your liking.
For the Salad Assembly
  • 4 cups Treviso (or Radicchio) Substitute with other bitter greens.
  • 2 cups Heirloom Tomatoes Any tomato variety can be used.
  • 1 cup Parisian Cucumber Thinly sliced.
  • 1 medium Avocado Provides creaminess.
  • 1 large White Nectarine Substitute with peaches or plums as needed.
  • 1 ball Burrata Can substitute with mozzarella.
  • to taste Chives (for garnish)

Equipment

  • Shallow Bowl
  • Skillet
  • Blender
  • parchment paper
  • wire rack

Method
 

Step-by-Step Instructions
  1. In a shallow bowl, whisk together all-purpose flour, ground ginger, and garlic powder. Rinse and pat dry the shrimp, then season with salt and pepper.
  2. Coat each shrimp in the flour mixture, dip in beaten egg, and roll in coconut and almond meal mixture. Refrigerate for 30 minutes.
  3. Heat oil in a skillet to 350°F. Fry shrimp in batches for 3-4 minutes until golden brown.
  4. In a blender, combine buttermilk, chives, Parmesan, Dijon, olive oil, lemon juice, and garlic. Blend until smooth.
  5. On a platter, layer treviso, cucumber, tomatoes, nectarine, and avocado. Top with shrimp and drizzle with dressing. Sprinkle reserved chives on top.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Assemble the salad just before serving for optimal flavor and texture. Store leftover components separately to maintain freshness.

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