Cuban Ranch Shrimp Salad #RSC
photo by miamimamas
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
7
ingredients
- 28.34 g package Hidden Valley Original Ranch Dips Mix
- 453.59 g large raw shrimp
- 14.79 ml chopped fresh chives
- 236.59 ml Greek yogurt
- 29.57 ml lemon juice
- 118.29 ml grated coconut, available through www.cubancuisine.co.uk (coco rallado)
- 2 large eggs, beaten
- salad greens
- 473.18 ml breadcrumbs
- 946.36 ml cooking oil
directions
- 1. Combine dry ingredients of bread crumbs and grated coconut in a medium size bowl and set aside.
- 2. Beat two eggs inn a small bowl and set aside.
- 3. Pour Hidden Valley Ranch Dip Mix into small bowl.
- 4. Devein the shrimp.
- 5. Now starts the assembly line: For each shrimp, dip them into the egg wash, then into the Hidden Valley Ranch mix. Then dip again into the egg wash.
- 6. Finally coat the shrimp in the bread crumb mixture.
- 7. Heat Cooking oil and only deep fry the shrimp when the oil is quite hot until golden brown.
- 8. Combine greek yogurt, chives and a splash of lemon juice.
- 9. Serve the shrimp standing in a large dollop of yogurt mixture.
- garnish with avocado or lemon slices.
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