Coconut Shrimp Salad With California Golden Raisin Vinaigrette Jingha Salade Food

COCONUT SHRIMP SALAD

Steps:

• For the coconut shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Combine the cornstarch, flour, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the breadcrumbs and coconut flakes.
• Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating. Fry the shrimp in the oil in small batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate. Sprinkle with salt.
• For the dressing: Mix the ranch, cilantro, hot sauce and lime zest and juice in a small bowl.
• For the salad: Arrange the greens, mango, cashews, radishes and cucumber on a platter. Top with the shrimp and serve with the dressing on the side.

COCONUT SHRIMP I

Steps:

• In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
• Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
• Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

COCONUT SHRIMP

Steps:

• Make the dip: In a small bowl, combine marmalade, mustard, Sriracha (if using), lime juice and salt. Stir until fully incorporated. If it's too thick, add a touch more lime juice.
• Make the shrimp: Place the cornstarch, lime zest, salt and cayenne (if using) in a shallow bowl. Whisk the egg whites in another bowl until frothy. Toss the coconut and panko in another shallow bowl; season with salt and pepper.
• Working with one shrimp at a time, holding it by its tail, coat the shrimp (but not the tail) in the cornstarch mixture then shake off excess. Dip in the egg whites, then shake off excess. Dredge in coconut-panko mixture, pressing to coat. Set aside on a large plate. Repeat with the remaining shrimp.
• Heat enough oil to cover the bottom of a large skillet in a thin layer. Heat over medium until oil shimmers. (A pinch of the coconut-panko mixture added to the oil should sizzle and brown easily. If the oil isn't hot enough, the shrimp will stick to the pan.) Working in batches if necessary, add shrimp in a single, even layer (do not crowd the pan), and cook until golden brown on the bottom, about 2 minutes. Adjust the heat as necessary if the shrimp is browning too quickly.
• Using tongs, grab the shrimp by the tail (so as not to disturb the crust) and flip over. Cook until golden brown underneath, about 2 minutes more. Remove the shrimp by the tail from the pan to a plate lined with paper towels. Repeat with the rest of the shrimp, adding additional oil as needed.
• Serve immediately with dip.

GOLDEN RAISIN VINAIGRETTE

Steps:

• In a small pot, bring raisins,sherry vinegar, and 2 tablespoons waterto a boil. Remove from heat,cover, and let steep until cool.Add mustard, capers and brine,shallot, lemon juice, and cumin.Pulse in a food processor, addingoil in a thin stream. (Adjust consistencyby adding warm water1 tablespoon at a time.)

COCONUT SHRIMP SALAD

Steps:

• Preheat oven to 350.
• Combine breadcrumbs and coconut.
• Dip shrimp in flour, then egg, then crumb/coconut mixture.
• Grease baking sheet (Pam) and line the shrimp on there as you go.
• Brush with olive oil, bake until crisp.
• Chop Romaine lettuce, set aside.
• Slice mango and avocado.
• Toss walnuts, goat cheese, mango and avocado with romaine.
• Top with shrimp when done.

GRILLED SHRIMP SALADS WITH COCONUT VINAIGRETTE

Steps:

• In a small bowl, combine the first five ingredients. Pour 3/4 cup into a shallow dish. Add the shrimp; turn to coat. Cover and refrigerate for up to 30 minutes. Cover and refrigerate remaining vinaigrette., Drain and discard vinaigrette from shrimp. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill shrimp, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes. Divide the salad ingredients among four plates; top with shrimp. Serve with reserved vinaigrette.

COCONUT SHRIMP SALAD WITH CALIFORNIA GOLDEN RAISIN VINAIGRETTE (JINGHA SALADE)

Steps:

• Place shrimp and coconut milk in medium mixing bowl; set aside. In small mixing bowl, combine peas, coriander, chilies and oil; toss well to coat. Place in preheated skillet. Cook, stirring constantly, 1 to 2 minutes or until peas and coriander turn brown and chilies blacken slightly. Cool. In blender, grind until texture is like coarsely ground black pepper. Add this mixture along with the salt, and cilantro to the shrimp; mix well. Marinate at least 30 minutes or up to 24 hours in refrigerator.
• In blender, combine all ingredients and puree until smooth; set aside. Dressing will thicken as it sits. Thin to dressing consistency with water, as needed. Keeps for up to one week in refrigerator.
• In large skillet, heat oil over medium-high heat. Add shrimp and marinade, arranging in single layer. Add shallots and cook 1 minute or until shrimp turns orange-red. Turn shrimp and cook 1 minute more. Remove from heat. In large mixing bowl, place greens and spoon desired amount of dressing over greens. Toss to coat.
• Arrange tossed greens on serving plates. Spoon shrimp and shallots on top.