COCONUT MANGO SALAD WITH SHRIMP
Tart, sweet green mangoes are common in Thailand but hard to find in the States. These mangoes are evergreen; they never turn that yellowish orange color. I think green Granny Smith apples are the perfect replacement for this dish if needed. The tart, sweet crunch, complemented by the smoky coconut, pairs perfectly with plump shrimp.
Provided by Jet Tila
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a medium skillet on medium and add oil. When you see a wisp of white smoke, add the shrimp and lightly saute them for about 1 minute, then reduce the heat to low. Add the shallots, garlic and Thai chilies and cook them for an additional minute, until the shrimp are just cooked through.
- Turn off the heat. Stir in the lime juice, fish sauce and sugar. Stir it until the sugar is dissolved. Transfer the shrimp and dressing to a serving plate. Allow to cool for a few minutes. When ready to serve, arrange the mango, coconut and red onion in the serving bowl. Toss to combine, and garnish with scallions and cashews.
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
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.
COCONUT SHRIMP SALAD
Steps:
- 1. Make the vinaigrette: In a blender, combine the chives with the brown sugar, cayenne pepper, kosher salt, black pepper, apple cider, apple cider vinegar and soy sauce; blend until combined. With the motor running, slowly add the olive oil and blend until combined. Season to taste with salt, then set aside. 2. Make the salad: In a large bowl, combine the romaine lettuce with the green cabbage, red cabbage, soy sprouts, red bell pepper, basil and cilantro. 3. Pour the reserved dressing over the salad to taste and toss until well combined. Divide the salad among four plates. Top each serving with 3 shrimp. Garnish with the scallions and coconut flakes before serving. Read more: http://www.purewow.com/entry_detail/recipe/6308/Seafood-salad-gets-a-Cambodian-inspired-spin.htm#_is=1blpgi3wv0d4vwvu2ie1n8tfw#ixzz2XAAfqIOy
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