Recipe courtesy of Food Network Kitchen
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Shrimp Salad with Coconut Green Goddess Dressing
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Peel the oranges with a paring knife, removing any white pith. Slice between the membranes to remove the segments; set aside. Squeeze out the excess juice from the membranes into a blender. Add the herbs, scallions and coconut cream and puree until smooth. Add 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper and puree until creamy. Set the dressing aside.

Season the shrimp generously with salt and pepper. Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil, then add half the shrimp and cook, turning once, until opaque, 5 to 6 minutes. Remove to a large bowl. Repeat with the remaining 1 tablespoon olive oil and shrimp.

Add the romaine, avocado, cashews, radishes and orange segments to the bowl with the shrimp; toss. Drizzle with the dressing and season with salt and pepper.

Photograph by Ryan Dausch

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