Coconut Shrimp Summer Salad

Big ole’ platter salads are still going really strong in my household and today’s recipe for our Coconut Shrimp Summer Salad with a Creamy Buttermilk-Chive Dressing is definitely a new favorite! I love that there is a lot of freshness as well as contrasting flavors happening here. We’re still taking full advantage of all the super sweet, summer stone fruit that’s currently everywhere, but this time paired it with equally as sweet heirloom tomatoes and then threw a little curve ball in there with light, crisp and bitter treviso! (or radicchio if that’s more your jam or all you can find).

I used desiccated and unsweetened coconut for the shrimp, instead of the more familiar sweetened and shredded coconut, because I think it adds a better crunch to the shrimp, which is really why we fry things anyway, isn’t it? :) I forgot to add corn to the salad, which I initially wanted to do, and while I bet it would make a killer addition, I don’t think it’s necessary. Enjoy! xx, Jenny

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Coconut Shrimp Summer Salad

RECIPE BY Teri & Jenny

PRINT RECIPE

5 from 1 vote

Servings: 4

  INGREDIENTS  

coconut shrimp

• ½ cup all purpose flour
• 1 teaspoon ground ginger
• ½ teaspoon garlic powder
• 1 cup unsweetened and desiccated coconut
• ½ cup ground almond meal
• 1 large egg, beaten
• 15 extra large shrimp, peeled, deveined with tails intact
• salt and pepper to taste
• *oil for frying

creamy buttermilk and chive dressing

• 1 cup buttermilk
• 2 ½ tablespoons thinly sliced chives, divided
• 1 ounce (2 tablespoons) grated Parmesan
• 1 tablespoon Dijon mustard
• 1 tablespoon extra virgin olive oil
• ½ lemon, juiced
• 1 garlic clove
• salt and pepper to taste

salad

• 2 heads treviso (or radicchio), thinly sliced
• 2 heirloom tomatoes, thinly sliced
• 1 Parisian cucumber, cut into thin strips, thinly sliced (resembling ‘spaghetti’)
• 1 avocado, thinly sliced
• 1 white nectarine, pitted and cut into 12 wedges
• 1 ball burrata, drained
• thinly sliced chives, for garnish

  INSTRUCTIONS  

• For shrimp: Place flour, ginger and garlic powder into a shallow bowl and whisk together until evenly blended.
• In another shallow bowl, combine coconut and almond meal and whisk together.
• Lightly season shrimp with salt and pepper and toss together.
• Holding each shrimp by the tail, dredge into the flour mixture and shake off any excess flour.
• Next, dip each flour coated shrimp into the beaten eggs and finally into the coconut and almond mixture until fully and evenly coated.
• Repeat steps 4 and 5 until all shrimp have been coated. Place coated shrimp onto a parchment-lined baking sheet, about ½ inch apart. Refrigerate for about 30 minutes.
• Fill a large, heavy bottom skillet with 2 inches oil and preheat to 350˚F.
• Once oil is hot, remove shrimp from the refrigerator and carefully add to skillet, in small batches, and fry for about 3 to 4 minutes on each side or until golden brown and shrimp has just cooked through.
• Using a slotted spoon, drain onto a paper towel. Season with salt and pepper. Repeat until all shrimp has been fried.
• For creamy buttermilk-chive dressing: Place all ingredients, except 1 tablespoon of thinly sliced chives, into the well of a blender and blend until smooth and creamy. Season with salt and pepper and pulse 2 to 3 times. Adjust seasonings and pour dressing into a small carafe.
• To assemble: Spread sliced Treviso or radicchio and cucumber evenly onto a large platter and top with sliced tomatoes, nectarines and avocados. Add burrata to the platter and top with shrimp. Lightly season whole platter with salt and pepper, drizzle with dressing and finish with a sprinkle of sliced chives. Serve.

Calories: 575kcal Carbohydrates: 44g Protein: 22g Fat: 38g Saturated Fat: 17g Cholesterol: 121mg Sodium: 462mg Potassium: 1255mg Fiber: 12g Sugar: 12g Vitamin A: 1108IU Vitamin C: 39mg Calcium: 281mg Iron: 4mg