Coconut Crusted Shrimp Salad W/ Sesame Honey Dressing
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 10 large shrimp (16-20 count per pound)
- 177.44 ml flour
- 236.59 ml coconut, finely ground
- canola oil (for frying)
- mixed salad green (enough for two servings)
- 1 carrot, julienned
- 1 cucumber, julienned
- 118.29 ml slightly beaten egg (for egg wash)
- fruit salsa (homemade or store-bought)
-
SESAME-HONEY DRESSING
- 59.14 ml seasoned vinegar
- 29.58 ml honey
- 1 tablespoons. fresh lemon juice
- 2.46 ml sesame oil
- 118.29 ml olive oil
- 11.09 ml mixed sesame seeds
directions
- Remove shell and vein from shrimp (leaving on tails), dredge shrimp in flour, then egg wash and then in coconut. Allow to dry in refrigerator about 15-20 minutes.
- Heat canola oil and deep or pan fry shrimp in the hot oil until golden.
- Divide greens onto two plates; add julienned carrot and cucumber and seasonal fruit salsa. Top with shrimp and sesame-honey dressing.
- SESAME-HONEY DRESSING: Slowly whisk sesame and olive oils into the remaining ingredients.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!