Coconut Shrimp Salad Recipe

Name: Coconut Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chive-Apple Cider Vinaigrette; 1/3 cup thinly sliced chives; 2 teaspoons dark brown sugar; 1 teaspoon cayenne pepper; 1 teaspoon kosher salt, plus more for seasoning; 1 teaspoon freshly ground black pepper; 1/2 cup apple cider; 2 tablespoons apple cider vinegar; 2 tablespoons low-sodium soy sauce; 1/3 cup extra-virgin olive oil; Coconut Shrimp Salad; 3 cups finely chopped romaine lettuce; 3 cups thinly sliced green cabbage, preferably a mix of napa and savoy; 3/4 cup thinly sliced red cabbage; 3/4 cup soy sprouts; 1/2 cup thinly sliced red bell pepper; 1/2 cup finely chopped Thai basil; 1/2 cup finely chopped cilantro leaves; 12 large deveined tail-on cooked shrimp; 6 scallions, white and light-green parts only, finely chopped (about 1/2 cup); 1/2 cup coconut flakes, toasted; Read more: http://www.purewow.com/entry_detail/recipe/6308/Seafood-salad-gets-a-Cambodian-inspired-spin.htm#_is=1blpgi3wv0d4vwvu2ie1n8tfw#ixzz2XABCa5BP

Servings: persons

Chive-Apple Cider Vinaigrette
1/3 cup thinly sliced chives
2 teaspoons dark brown sugar
1 teaspoon cayenne pepper
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper
1/2 cup apple cider
2 tablespoons apple cider vinegar
2 tablespoons low-sodium soy sauce
1/3 cup extra-virgin olive oil
Coconut Shrimp Salad
3 cups finely chopped romaine lettuce
3 cups thinly sliced green cabbage, preferably a mix of napa and savoy
3/4 cup thinly sliced red cabbage
3/4 cup soy sprouts
1/2 cup thinly sliced red bell pepper
1/2 cup finely chopped Thai basil
1/2 cup finely chopped cilantro leaves
12 large deveined tail-on cooked shrimp
6 scallions, white and light-green parts only, finely chopped (about 1/2 cup)
1/2 cup coconut flakes, toasted
Read more: http://www.purewow.com/entry_detail/recipe/6308/Seafood-salad-gets-a-Cambodian-inspired-spin.htm#_is=1blpgi3wv0d4vwvu2ie1n8tfw#ixzz2XABCa5BP

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1. Make the vinaigrette: In a blender, combine the chives with the brown sugar, cayenne pepper, kosher salt, black pepper, apple cider, apple cider vinegar and soy sauce; blend until combined. With the motor running, slowly add the olive oil and blend until combined. Season to taste with salt, then set aside.
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2. Make the salad: In a large bowl, combine the romaine lettuce with the green cabbage, red cabbage, soy sprouts, red bell pepper, basil and cilantro.
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3. Pour the reserved dressing over the salad to taste and toss until well combined. Divide the salad among four plates. Top each serving with 3 shrimp. Garnish with the scallions and coconut flakes before serving.
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Read more: http://www.purewow.com/entry_detail/recipe/6308/Seafood-salad-gets-a-Cambodian-inspired-spin.htm#_is=1blpgi3wv0d4vwvu2ie1n8tfw#ixzz2XAAfqIOy

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Chive-Apple Cider Vinaigrette, 1/3 cup thinly sliced chives, 2 teaspoons dark brown sugar, 1 teaspoon cayenne pepper, and more.

Yes, Coconut Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Coconut Shrimp Salad

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