Cuban Ranch Shrimp Salad #Rsc – a delicious recipe with Mix, shrimp, fresh chives, Greek yogurt, lemon juice, grated coconut. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
1. Combine dry ingredients of bread crumbs and grated coconut in a medium size bowl and set aside.
2
2. Beat two eggs inn a small bowl and set aside.
3
3. Pour Hidden Valley Ranch Dip Mix into small bowl.
4
4. Devein the shrimp.
5
5. Now starts the assembly line: For each shrimp, dip them into the egg wash, then into the Hidden Valley Ranch mix. Then dip again into the egg wash.
6
6. Finally coat the shrimp in the bread crumb mixture.
7
7. Heat Cooking oil and only deep fry the shrimp when the oil is quite hot until golden brown.
8
8. Combine greek yogurt, chives and a splash of lemon juice.
9
9. Serve the shrimp standing in a large dollop of yogurt mixture.
10
garnish with avocado or lemon slices.
2543
kcal
Calories
250
g
Fat
36
g
Carbs
46
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 (1 ounce) package Hidden Valley Original Ranch Dips Mix, 1 lb large raw shrimp, 1 tablespoon chopped fresh chives, 1 cup Greek yogurt, and more.
Yes, Cuban Ranch Shrimp Salad #Rsc 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.
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