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Coconut Shrimp Salad Recipe
A tropical flavor combination of coconut and shrimp in a delicious, easy salad!
Serves:
4
Allergen Information
Allergen Information
Product contains:
- Soy
Ingredients:
- Fresh Express Hearts of Romaine, chopped into thin strips
- 1/2 pound medium-sized shrimp, halved
- 8 scallions, thinly sliced
- 1 red bell pepper, small dice
- 1/2 teaspoon kosher salt
- 1 Tablespoon extra virgin olive oil
- 1 cup toasted coconut
Instructions:
- Season shrimp with salt.
- In a sauté pan, heat olive oil. Then add shrimp. Cook approximately 2 minutes per side. When the shrimp are done, turn off heat.
- In a large bowl, add romaine, scallion, red pepper, toasted coconut and dressing. Toss until dressing is fully incorporated. Portion salads onto 4 plates. Top with sautéed shrimp.
Dressing Ingredients:
- 1 Tablespoon fresh squeezed orange juice
- 3 Tablespoons apple cider vinegar
- 1 Tablespoon maple syrup
- 1 teaspoon soy sauce
- 1/3 cup extra virgin olive oil
Dressing Instructions:
- In a medium bowl, add orange juice, apple cider vinegar, syrup and soy.
- In a slow, steady stream, gradually whisk in oil.
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Kitchen Tip
Store it Smart
Keep leftover salad in its original container because it’s especially designed for keeping salad fresh for longer. Just seal it as tightly as possible.
