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Coconut Shrimp Salad (Jingha Salade)

Coconut Shrimp Salad

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


Red Wine Vinaigrette Dressing



  1. Red Wine Vinaigrette Dressing: In 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.)
  2. Shrimp: Place shrimp and coconut milk in medium mixing bowl; set aside.
  3. In small mixing bowl, combine peas, coriander, chiles and 1/2 teaspoon oil; toss well to coat.
  4. Place in preheated skillet. Cook, stirring constantly, 1 to 2 minutes or until peas and coriander brown and chiles blacken slightly.
  5. Cool and grind in blender until texture of coarsely ground black pepper; add along with salt and cilantro to shrimp; mix well.
  6. Let stand at least 30 minutes or up to 24 hours in refrigerator.
  7. To serve: In large skillet, heat 1/4 cup oil over medium-high heat.
  8. Add shrimp mixture; spread evenly in single layer.
  9. Sprinkle with sliced shallots and cook 1 minute or until shrimp turns orange-red.
  10. Turn and cook 1 minute more; remove from heat.
  11. In large mixing bowl, toss greens with dressing to coat well.
  12. Divide and arrange on 6 serving plates.
  13. Spoon shrimp mixture on top.

Serves: 6

Nutrition Facts 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

Recipe and photo credit: California Raisins.


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