Coconut Shrimp Summer Salad
User Reviews
5
2 reviews
Excellent
-
Servings
4
-
Calories
575 kcal
-
Course
Salad
Coconut Shrimp Summer Salad
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
coconut shrimp
- ½ cup all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- 1 cup unsweetened desiccated coconut
- ½ cup ground almond meal
- 1 large egg beaten
- 15 extra large Shrimp peeled, deveined with tails intact
- salt to taste
- black pepper to taste
- oil for frying
creamy buttermilk and chive dressing
- 1 cup buttermilk
- 2 ½ tablespoons chives thinly sliced, divided
- 1 ounce Parmesan Cheese 2 tablespoons, grated
- 1 tablespoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- ½ lemon juiced
- 1 garlic clove
- salt to taste
- black pepper to taste
salad
- 2 heads treviso or radicchio, thinly sliced
- 2 heirloom tomatoes thinly sliced
- 1 cucumber Parisian type, cut into thin strips, thinly sliced resembling ‘spaghetti’
- 1 avocado thinly sliced
- 1 white nectarine pitted and cut into 12 wedges
- 1 ball burrata drained
- chives thinly sliced, for garnish
Instructions
- For shrimp: Place flour, ginger and garlic powder into a shallow bowl and whisk together until evenly blended.
- In another shallow bowl, combine coconut and almond meal and whisk together.
- Lightly season shrimp with salt and pepper and toss together.
- Holding each shrimp by the tail, dredge into the flour mixture and shake off any excess flour.
- Next, dip each flour coated shrimp into the beaten eggs and finally into the coconut and almond mixture until fully and evenly coated.
- Repeat steps 4 and 5 until all shrimp have been coated. Place coated shrimp onto a parchment-lined baking sheet, about ½ inch apart. Refrigerate for about 30 minutes.
- Fill a large, heavy bottom skillet with 2 inches oil and preheat to 350˚F.
- Once oil is hot, remove shrimp from the refrigerator and carefully add to skillet, in small batches, and fry for about 3 to 4 minutes on each side or until golden brown and shrimp has just cooked through.
- Using a slotted spoon, drain onto a paper towel. Season with salt and pepper. Repeat until all shrimp has been fried.
- For creamy buttermilk-chive dressing: Place all ingredients, except 1 tablespoon of thinly sliced chives, into the well of a blender and blend until smooth and creamy. Season with salt and pepper and pulse 2 to 3 times. Adjust seasonings and pour dressing into a small carafe.
- To assemble: Spread sliced Treviso or radicchio and cucumber evenly onto a large platter and top with sliced tomatoes, nectarines and avocados. Add burrata to the platter and top with shrimp. Lightly season whole platter with salt and pepper, drizzle with dressing and finish with a sprinkle of sliced chives. Serve.
Nutrition Information
Show Details
Calories
575kcal
(29%)
Carbohydrates
44g
(15%)
Protein
22g
(44%)
Fat
38g
(58%)
Saturated Fat
17g
(85%)
Cholesterol
121mg
(40%)
Sodium
462mg
(19%)
Potassium
1255mg
(27%)
Fiber
12g
(48%)
Sugar
12g
(24%)
Vitamin A
1108IU
(22%)
Vitamin C
39mg
(43%)
Calcium
281mg
(28%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Calories | 575kcal | 29% |
| Carbohydrates | 44g | 15% |
| Protein | 22g | 44% |
| Fat | 38g | 58% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 121mg | 40% |
| Sodium | 462mg | 19% |
| Potassium | 1255mg | 27% |
| Fiber | 12g | 48% |
| Sugar | 12g | 24% |
| Vitamin A | 1108IU | 22% |
| Vitamin C | 39mg | 43% |
| Calcium | 281mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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