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Tuesday, June 14, 2011

Dinner Tonight: Coconut Shrimp Salads with Fresh Mango Salsa


Dinner tonight was inspired by my husband's love for the Sunshine Factory's Coconut Shrimp salad (a restaurant in New Hope). 
I have never tried the infamous salad, but wanted to try my best to play off the theme. Follow my recipe below for your own delicious, fresh, tropical salads!
Mango Salsa
1 ripe mango 
1 cup minced cilantro
1/2 cup minced red onion
1-2 limes 
1 tbsp honey
Dash salt ...mix ingredients in bowl and serve!


Coconut Shrimp
(serves 2)
Preheat oven to 400 degrees


15 large shrimp, tail on
3 egg whites
1/2 cup corn starch 
1 tsp salt
1 cup sweetened flaked coconut 


Whisk egg whites in bowl until frothy, and set aside. Combine corn starch and salt in another bowl. Place coconut in another bowl. Drench shrimp in corn starch batter, then egg white and lastly, coconut. Place on sprayed cookie sheet, spraying tops with a thin layer of cooking spray. Bake for 10 minutes, and flip. Bake again for 8 minutes, or until lightly browned. To plate, pile lettuce, mango salsa and shrimp in a shallow bowl and drizzle with your favorite tropical dressing! 












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