Coconut Shrimp Salad with Sesame-Ginger Vinaigrette
Crispy, crunchy, juicy Coconut Shrimp with only two ingredients? It's true! Try serving them over a crunchy salad with a homemade sesame-ginger vinaigrette.
Servings: 4 servings
Ingredients
For the Sesame-Ginger Vinaigrette:
- ¼ cup extra-virgin olive oil
- 1/8 cup rice wine vinegar
- 1/8 cup coconut aminos
- 1 tablespoon pure toasted sesame oil
- 1 tablespoon 100% pure tahini paste
- 1 teaspoon finely chopped fresh ginger
- 1 teaspoon pure organic maple syrup
- 1 clove garlic finely chopped
- ¼ teaspoon kosher salt
For the Coconut Shrimp:
- 17- ounces 16/20 jumbo shrimp peeled and deveined, tails left intact
- ½ cup shredded desiccated coconut
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly-cracked black pepper
- 1/3 cup coconut oil plus more if needed
For the Salad:
- 2 heads romaine lettuce roughly chopped into 1-inch ribbons
- 2 scallions thinly sliced
- 2 mandarin oranges segmented
- 1 cup thinly sliced purple cabbage
- 1 carrot julienned
- 1/3 cup toasted unsalted cashews
- ½ red bell pepper julienned
Instructions
For the Sesame-Ginger Vinaigrette:
- Add all of the ingredients to a medium bowl and whisk until emulsified. Cover and refrigerate until ready to serve, or up to 1 week.
For the Salad:
- In a large bowl, toss together all of the ingredients.
For the Coconut Shrimp:
- In a shallow bowl or plate, add the shredded coconut. Season with salt and pepper and stir through to incorporate.
- Rinse and pat shrimp very dry with paper towel. Coat both sides of each shrimp in the seasoned coconut. Be sure to press down firmly so that the coating sticks.
- Add coconut oil to a non-stick skillet and place over medium heat. Test the heat of the oil by adding a couple of loose shreds of coconut. If they sizzle, you know your oil is hot enough.
- Working in batches so as not to overcrowd the pan, cook the shrimp until golden brown on both sides, around 3 minutes per side. Transfer the cooked shrimp to a wire rack set over a rimmed sheet pan while you continue to cook the remaining shrimp. If cooking a large batch, you can keep the cooked shrimp warm in a 200F oven.
- Transfer any of the loose shreds of toasted coconut in the pan to a bowl lined with paper towel.
To serve:
- Add the tossed salad to individual serving bowls. Drizzle with the vinaigrette and top with the coconut shrimp. Garnish with a sprinkling of toasted coconut and enjoy immediately.