Toasted Coconut Shrimp Salad
Toasted Coconut Shrimp Salad
A delicious fusion of flavors, you won't be disappointed with this salad!
Ingredients
- Toasted Coconut Shrimp
- 24 large shrimp 16/20 size
- 2 cups panko bread crumbs
- 1 cup toasted coconut flakes
- 1 cup flour
- 1 teaspoon Salt
- 1 teaspoon pepper
- 4 eggs, beaten
- vegetable oil (for frying)
- Curry Dressing
- 3 Eggs
- 3 tablespoons yellow curry powder
- 0.5 cup honey
- 1 lemongrass (white part only) finely minced
- 2 Kaffir lime leaves
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 2 tablespoons mirin
- 1 teaspoon cilantro, chopped
- salt and pepper to taste
- 3 cups vegetable oil
- Salad
- 3 small heads butter lettuce
- 1 English cucumber, thinly sliced
- 1 cup daikon, finely shredded
- 1 cup carrots, finely shredded
- 30 fresh basil
- 30 fresh mint
Instructions
Toasted Coconut Shrimp
- Peel, devein and butterfly shrimp.
- Combine panko and coconut flakes in a bowl, reserving ¼ cup coconut flakes for garnish.
- Combine flour, salt and pepper in another bowl.
- Lightly dredge shrimp in the flour mixture then dip in beaten eggs.
- Coat shrimp on both sides with panko mixture, pressing shrimp down so they are well coated.
- Refrigerate shrimp for 15 minutes.
- Fry shrimp in hot oil until brown and crispy, about 1 minute.
- Drain on paper towels.
Curry Dressing
- Combine all ingredients except oil in a blender, mix well.
- With blender on low speed, very slowly add oil. Dressing mixture will thicken.
- Chill for one hour before serving.
Salad
- Line individual salad bowls with butter lettuce.
- Spoon 1-2 Tbsp. Curry Dressing into bottom of bowls.
- Arrange cucumber, daikon and carrot on top of dressing.
- Top vegetables with four shrimp and reserved coconut.
- Add basil and mint leaves and more Curry Dressing.
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