Saturday, April 19, 2014

Coconut Shrimp Salad with Orange and Avocado

I enjoy anything coconut, but coconut shrimp are one of my absolute favorite appetizers. The nutty, toasted outer coating paired with the flavor of sweet shrimp is a perfect combo. I decided to make this dish quite a bit healthier by baking the shrimp instead of frying. It doesn't get quite as crispy, but pretty darn close. And the flavor is spot on.

While these shrimp would be perfect on their own with a dipping sauce, I decided to put them on a salad with some fresh clementine segments and diced avocado (because why wouldn't I put avocado on there?). Finished with a citrus vinaigrette, this salad is a perfect appetizer or light meal.


1. Preheat oven to 500.
2. Line a baking sheet with silpat or parchment paper and coat with cooking spray.
3. Combine egg whites, Dijon and honey in a small bowl.

4. In a separate bowl, combine panko and coconut. Transfer to a plate.

5. Dip each shrimp in the egg mixture, then the panko mixture; place on the baking sheet. Bake for 5 minutes per side or until golden brown.

6. Meanwhile, process the vinaigrette ingredients in a blender for 30 seconds. Transfer to a bowl.

7. Place spinach onto 6 plates top with clementine segments, diced avocado and crispy shrimp. Drizzle with vinaigrette and serve.

Coconut Shrimp Salad with Orange and Avocado
Serves 4

All you need:
3 egg whites
1/4 cup Dijon mustard
1 tablespoon honey
1 1/2 cups panko breadcrumbs
3/4 cup sweetened shredded coconut
24 shrimp (peeled, deveined and tails removed)

Citrus Vinaigrette
2 tablespoons rice vinegar
Juice and zest of 1 orange
1 shallot, minced
1 (1/2-inch) piece fresh ginger, peeled and minced
2 garlic cloves, minced
1/4 cup olive oil
1 tablespoon Dijon mustard
2 teaspoons honey
Salt and pepper, to taste

1 (6 oz.) bag baby spinach
3 clementines, peeled and sectioned
1 avocado, peeled and diced

All you do:
1. Preheat oven to 500.
2. Line a baking sheet with silpat or parchment paper and coat with cooking spray.
3. Combine egg whites, Dijon and honey in a small bowl.
4. In a separate bowl, combine panko and coconut. Transfer to a plate.
5. Dip each shrimp in the egg mixture, then the panko mixture; place on the baking sheet. Bake for 5 minutes per side or until golden brown.
6. Meanwhile, process the vinaigrette ingredients in a blender for 30 seconds. Transfer to a bowl.
7. Place spinach onto 6 plates top with clementine segments, diced avocado and crispy shrimp. Drizzle with vinaigrette and serve.


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