Island Coconut Shrimp Salad Recipe

(BPT) - When you think of summer cuisine, light and flavorful is the order of the day, and nothing captures that order quite like this fresh, vibrant Island Coconut Shrimp Salad recipe.

Salads can be so much more than just a healthy lunch or dinner choice, thanks to their minimal prep requirements and the boatload of benefits they can deliver, such as the five posted below. So, take a mindful turn toward salads this summer and enjoy their many perks.

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Check out our Island Coconut Shrimp Salad recipe. You can either bake, deep fry or pan fry the coconut shrimp.

Island Coconut Shrimp Salad

    Prep Time: 20 minutes

    Cook time: Up to 12 minutes depending on method

    Yield: Serves 6

Island Coconut Shrimp Salad Ingredients

    1/2 of 18-ounce package of SeaPak Family Size Jumbo Coconut Shrimp

    2 packets orange marmalade sauce (included in coconut shrimp package)

    2/3 cup bottled ranch salad dressing

    1 package (10 ounces) bagged mixed salad greens (or 1 head of lettuce, chopped)

    1 mango, peeled and sliced

    1/2 red bell pepper, diced

    4 tablespoons macadamia nuts or pecan halves (if desired), chopped

Island Coconut Shrimp Salad Recipe Instructions

    Prepare the coconut shrimp as follows:

      Baked Coconut Shrimp

        Preheat oven to 425°F.

        Arrange frozen shrimp in single layer on baking sheet so shrimp are not touching.

        Bake 11 to 12 minutes or until golden brown on middle oven rack.

        For best results, turn shrimp over after 5 minutes.

      Deep Fried Coconut Shrimp

        Preheat oil to 350°F.

        Place frozen shrimp in fryer basket.

        Deep fry for 2 1/4 to 2 3/4 minutes or until golden brown.

        Drain on absorbent paper before serving.

      Pan Fried Coconut Shrimp

        In skillet, heat 1/2 inch of cooking oil to 350°F.

        Fry frozen shrimp for 2 1/2 to 3 minutes, turning frequently to ensure even browning.

        Drain on absorbent paper before serving.

    In a small bowl, whisk together the orange marmalade sauce and salad dressing.

    Divide the salad greens, mango slices and diced peppers among 4 serving plates. Evenly top each plate with shrimp.

    Pour the salad dressing mixture over each serving of the coconut shrimp salad.

    Sprinkle chopped nuts over the salads and serve immediately.

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Island Coconut Shrimp Salad Recipe - Summer Salad Recipes

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