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–+ servings
Coconut Shrimp Summer Salad

Coconut Shrimp Summer Salad Bursting with Fresh Flavors

This Coconut Shrimp Summer Salad is a light, refreshing dish perfect for summer gatherings, featuring crispy shrimp and vibrant produce.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Coating
  • 1 lb Extra-large shrimp Peeled and deveined
  • 1/2 cup All-purpose flour Substitute with gluten-free flour if needed
  • 1 tsp Ground ginger Use fresh ginger for enhanced flavor
  • 1 tsp Garlic powder Fresh minced garlic can be used for a stronger taste
  • 1 cup Unsweetened desiccated coconut Avoid sweetened
  • 1/2 cup Ground almond meal Crushed cornflakes can be a fun alternative
  • 1 large Egg For a vegan option, use flaxseed meal mixed with water
  • to taste Salt
  • to taste Pepper
  • for frying cup Oil Use vegetable or coconut oil
For the Creamy Buttermilk Dressing
  • 1/2 cup Buttermilk Substitute with yogurt or non-dairy alternative
  • 1/4 cup Chives Reserve some for garnish
  • 1/4 cup Parmesan cheese Omit for a dairy-free version
  • 1 tbsp Dijon mustard Whole grain mustard can be used
  • 1 tbsp Lemon juice Lime juice can be substituted
For the Salad Base
  • 4 cups Radicchio or treviso Any leafy green can substitute
  • 2 cups Heirloom tomatoes Cherry tomatoes can also be used
  • 1 cup Parisian cucumber Regular cucumbers can be substituted
  • 1 medium Avocado Optional
  • 1 medium White nectarine Peaches can be used as alternatives
  • 1 ball Burrata Soft mozzarella is a tasty substitute
  • to taste Chives For garnish

Equipment

  • Large Skillet
  • blender
  • Baking sheet
  • mixing bowls
  • Slotted spoon

Method
 

Shrimp Preparation
  1. Mix flour, ground ginger, and garlic powder in a bowl. In another bowl, mix desiccated coconut and almond meal.
  2. Season shrimp with salt and pepper. Dredge them in the flour mixture, dip in beaten egg, then coat with the coconut-almond mixture.
  3. Chill the coated shrimp on a plate for 30 minutes in the refrigerator.
  4. Heat oil in a skillet to 350°F. Maintain temperature by checking with a piece of coating.
  5. Fry shrimp in batches for 3-4 minutes on each side until golden brown. Drain them on a paper towel.
Dressing and Salad Assembly
  1. Blend buttermilk, chives, Parmesan, Dijon mustard, lemon juice, and garlic until smooth. Season to taste.
  2. Layer the salad on a platter starting with greens, followed by cucumber, tomatoes, nectarines, avocado, shrimp, and burrata.
  3. Drizzle with the buttermilk dressing and sprinkle with reserved chives. Serve immediately.

Nutrition

Serving: 1salad plateCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 3000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Refrigerate leftover salad in an airtight container for up to 2 days. Store components separately if possible to maintain crispiness.

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