Shrimp And Coconut Salad Recipe

Name: Shrimp And Coconut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 medium shrimp unpeeled; 1/2 cup coconut grated fresh; 1/4 cup fresh mint leaves; 1/4 cup cilantro leaves fresh; 2 shallots large, peeled and sliced; 1 red chili pepper large, seeded and sliced; 1 stalk lemongrass white part only, thinly sliced; 2 kaffir lime leaves finely shredded; 2 teaspoons peanut oil; lime slices; salad greens; 2 tablespoons lime juice; 2 teaspoons palm sugar; 1 teaspoon fish sauce; 1 clove garlic finely chopped; 1 chili pepper small, seeded and sliced

Servings: persons

16 medium shrimp unpeeled
1/2 cup coconut grated fresh
1/4 cup fresh mint leaves
1/4 cup cilantro leaves fresh
2 shallots large, peeled and sliced
1 red chili pepper large, seeded and sliced
1 stalk lemongrass white part only, thinly sliced
2 kaffir lime leaves finely shredded
2 teaspoons peanut oil
lime slices
salad greens
2 tablespoons lime juice
2 teaspoons palm sugar
1 teaspoon fish sauce
1 clove garlic finely chopped
1 chili pepper small, seeded and sliced

1
Bring a saucepan of salted water to a boil. Add shrimp and cook for 2 mins or until shrimp turn pink. Remove shrimp with a slotted spoon and peel when cool enough to handle.
2
For the dressing, place all ingredients into a bowl. Stir to dissolve palm sugar. Add shrimp and let stand 10 mins to marinate.
3
Add the coconut, mint, cilantro, shallots, chili pepper, lemongrass, lime leaves and peanut oil to shrimp. Toss to combine.
4
To serve, place a bed of salad greens on each plate. Top with the shrimp salad and garnish with lime slices.

385

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 16 ingredients. The key ingredients include: 16 medium shrimp unpeeled, 1/2 cup coconut grated fresh, 1/4 cup fresh mint leaves, 1/4 cup cilantro leaves fresh, and more.

Yes, Shrimp And Coconut 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.

Shrimp And Coconut Salad

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