Coconut Shrimp Salad
This bright, fresh salad offers all the flavors of coconut shrimp with black beans and mango slaw, in an easier and healthier alternative - salad!
Servings: 4 people
Equipment
- Cutting Board
- Sharp Knife
- Shrimp Deveiner (optional)
- 12-inch cast-iron skillet (or skillet of your choice)
- Collander
- Cheese grater
Ingredients
Coconut Lime Dressing
- 8 Tbsp unsweetened coconut milk
- 3 Tbsp lime juice * I used bottled key lime.
- 5 tsp fish sauce
- 1 Tbsp finely grated shallot * I used 1 tsp of Penzeys dried shallots
- 1 Tbsp dark brown sugar
- 1/4 cup olive oil
The Salad
- 1 pound raw shrimp, shells & tails removed
- 1 sweet bell pepper, thinly sliced
- 1 sweet yellow onion, thinly sliced
- 1 tsp olive oil
- 1 tsp garlic powder
- 1 tsp all-purpose seasoning of your choice * I used Bangkok Blend from Penzeys.
- 1/2 tsp sea salt * if your all-purpose seasoning is salt-free.
- 1 can black beans, rinsed and drained
- 1 mango sliced
- salad/greens of choice * I used a mix of romaine, baby spinach & baby mixed greens.
- 8 ounces Monterey jack cheese, shredded
Instructions
Coconut Lime Dressing
- Mix ingredients together and set aside. The dressing can be made up to a day ahead of time. (Tip: I made overnight baked banana oatmeal with the rest of the can of coconut milk!)
Shrimp Salad
- Slice the pepper and onion. Put the olive oil in your skillet and preheat slightly, then add pepper and onion slices. Cook on medium heat, stirring every few minutes until they start to get tender (probably about 10 minutes total.)
- Meanwhile, peel your shrimp and remove the tails. My husband prefers to use a shrimp deveiner tool, I find it messy and useless. Do what makes you happy.
- Also meanwhile, open your can of black beans and drain and rinse them (to remove all the extra sodium that you don't need.) At this point, you can also slice your mango into bite-size pieces, wash and chop your salad greens, and grate your cheese.
- When the peppers and onions are tender, toss your shrimp into the pan and season with the garlic powder, sea salt, and other seasonings of your choice. Shrimp cook really fast, so stay here with them and stir them so they cook evenly. They will only take 2-3 minutes before they are done - they will turn pink as they cook. (If you buy pre-cooked shrimp, I would still toss them in for just a minute so they can meld flavors with the peppers, onions, and seasoning.)
- To assemble the salad, top the greens with the pepper/onion/shrimp mixture, then add your black beans, mango, coconut lime dressing, and shredded cheese.
Notes
The Coconut Lime Dressing recipe was slightly adapted from Epicurious.