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Coconut Shrimp Salad
Cooking Time: approximately 10 minutes
Serving Size: ¼ cup mixture + 3 shrimp [Serves 4]
For frying vegetable or canola oil
12 shrimp, 16/20 count - peeled with tails on & deveined
¾ cup all-purpose flour with
1 tsp kosher salt
2 eggs, whipped with
¼ tsp cayenne pepper
1 cup breadcrumbs, unseasoned
½ cup coconut, shredded
¼ cup mayonnaise or low-fat yogurt
1 cup coconut milk
¼ cup coconut, shredded
½ cup mango or papaya, diced small
¼ cup red bell pepper, diced small
1 TB jalapeño, chopped
¼ cup scallion, chopped
2 tsp ginger (fresh), minced
2 TB cilantro, mint, or chervil
1 tsp kosher salt
1 tsp cayenne pepper
Heat oil for frying to 300 degrees. Split shrimp from head to tail on one side using paring knife, careful not to cut the entire shrimp completely through. This will open the shrimp up, "butterfly-style."
Setup a breading station: flour + salt, eggs + cayenne, & breadcrumbs + coconut. Toss opened shrimp in flour, then egg, then coconut mixture. When oil is ready, fry until golden brown and internal temperature of 150 degrees using a thermometer. You may turn the shrimp in order to brown all sides. Place on paper towel to drain.
Meanwhile, prepare dressing. Combine remaining ingredients: mayonnaise, coconut milk, shredded coconut, mango/papaya, red bell pepper, jalapeño, scallion, ginger, herbs, salt, and cayenne.
Storage and Turn-out
Serve with Jalapeño Hushpuppy Waffles Recipe. Place 3 pieces of shrimp on waffles and top with ¼ cup mixture. Serve hot.
Dressing mixture may be stored under refrigeration for up to 3 days. Waffles and shrimp should be prepared to order for optimal quality and flavor.