Salad and Salad Dressing Recipes

Coconut Shrimp Salad (Jingha Salade)

Delicious spicy shrimp over a bed of mixed salad greens with a Red Wine Vinaigrette Dressing.

Coconut Shrimp Salad

Yield: 6 servings

Ingredients

Red Wine Vinaigrette Dressing

  • 1 cup California golden raisins
  • 1/3 cup vegetable oil
  • 1/2 cup red wine vinegar
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon roasted, ground cumin seed

Shrimp

  • 1 pound (large 20-30) peeled, deveined tiger shrimp
  • 1/3 cup coconut milk
  • 1 tablespoon cooked yellow split peas
  • 1 teaspoon coriander seed
  • 2 dried whole red chiles
  • 1/2 teaspoon vegetable oil
  • 1/2 teaspoon salt
  • 1 tablespoon minced fresh cilantro
  • 1/4 cup vegetable oil
  • 1/2 cup thinly sliced shallots
  • 6 cups mixed salad greens

Instructions

Red Wine Vinaigrette Dressing

  1. In a blender, combine all ingredients and purée until smooth; set aside. Thin with water, as needed, to serve. (Keeps for up to one week in refrigerator.)

Shrimp

  1. Place shrimp and coconut milk in medium mixing bowl; set aside.
  2. In small mixing bowl, combine peas, coriander, chiles and 1/2 teaspoon oil; toss well to coat.
  3. Place in preheated skillet. Cook, stirring constantly, for 1 to 2 minutes or until peas and coriander brown and chiles blacken slightly.
  4. Cool and grind in blender until texture of coarsely ground black pepper; add along with salt and cilantro to shrimp; mix well.
  5. Let stand for at least 30 minutes or up to 24 hours in refrigerator.

To serve

  1. In a large skillet, heat 1/4 cup oil over medium-high heat.
  2. Add shrimp mixture; spread evenly in single layer.
  3. Sprinkle with sliced shallots and cook for 1 minute or until shrimp turns orange-red.
  4. Turn and cook for 1 minute more; remove from heat.
  5. In large mixing bowl, toss greens with dressing to coat well.
  6. Divide and arrange on 6 serving plates.
  7. Spoon shrimp mixture on top.

Nutrition

Per serving: Calories 400 (Calories from Fat 56%); Total Fat 26 (Saturated Fat 4; Trans Fat 0); Cholesterol 115; Sodium 330; Potassium 621; Total Carbohydrate 28; Dietary Fiber 3; Sugars 19; Protein 18; Calcium 99; Iron 4

Attribution

Recipe and photo used with permission from: California Raisins



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