- Level: Intermediate
- Total: 30 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 664
- Total Fat
- 56 g
- Saturated Fat
- 11 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 17 g
- Cholesterol
- 160 mg
- Sodium
- 566 mg
This salad has a distinctly tropical feel. Ree's version includes coconut flakes in the coating for the shrimp and fresh mango and lime zest and juice in the salad. It’s perfect as a main course salad in the summer and is great for entertaining.
- Level: Intermediate
- Total: 30 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 664
- Total Fat
- 56 g
- Saturated Fat
- 11 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 17 g
- Cholesterol
- 160 mg
- Sodium
- 566 mg
Ingredients
Coconut Shrimp:
Dressing:
Salad:
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Directions
- For the coconut shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
- Combine the cornstarch, flour, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the breadcrumbs and coconut flakes.
- Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating. Fry the shrimp in the oil in small batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate. Sprinkle with salt.
- For the dressing: Mix the ranch, cilantro, hot sauce and lime zest and juice in a small bowl.
- For the salad: Arrange the greens, mango, cashews, radishes and cucumber on a platter. Top with the shrimp and serve with the dressing on the side.
