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 4All 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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