Coconut Shrimp Salad Recipes

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

Coconut Shrimp I image

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

Ingredients

1 egg
½ cup all-purpose flour
⅔ cup beer
1 ½ teaspoons baking powder
¼ cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

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

Coconut Mango Salad with Shrimp image

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.

Ingredients

1 tablespoon (15 milliliters) vegetable oil
1/2 pound (240 grams) medium shrimp, sliced in half lengthwise
2 shallots, thinly sliced
2 cloves garlic, finely chopped
1 to 2 Thai chilies, thinly sliced
1/3 cup (80 milliliters) lime juice
1/3 cup (80 milliliters) fish sauce
1/2 cup (95 grams) brown sugar or palm sugar
3 cups (720 grams) matchstick-cut green mango
1 cup (75 grams) toasted coconut chips
1/2 red onion, very thinly sliced
3 scallions, cut on the bias
1/4 cup (35 grams) cashew nuts, roasted

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

Grilled Shrimp Salads with Coconut Vinaigrette image

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.

Ingredients

1 cup coconut milk
1/3 cup honey
2 tablespoons rice vinegar
1 tablespoon canola oil
1/4 teaspoon salt
1 pound uncooked large shrimp, peeled and deveined
SALAD:
4 cups spring mix salad greens
1 cup green grapes
1/2 cup sweetened shredded coconut
1/2 cup dried cranberries
1/4 cup sliced almonds, toasted