This fresh and flavorful salad is a perfect dinner for a hot night, especially with a glass of crisp white wine. Be sure to use unsweetened coconut for the best flavor.

Source: Midwest Living

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Credit: Jay Wilde

Recipe Summary

hands-on:
25 mins
total:
35 mins
Servings:
4
Yield:
11 cups salad, 1 lb shrimp and 1/2 cup dressing
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails on. Season with salt and pepper.

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  • Place flour in a small bowl. In a second bowl, whisk eggs and 2 tablespoons water. In a third, combine coconut and panko. Holding shrimp by tails, dredge in flour, then egg, then coconut mixture; set aside.

  • On a platter, arrange arugula, cucumber, watermelon, and mint. For dressing, in a small bowl, whisk together chili sauce, lime juice, soy sauce and 1 tablespoon canola oil.

  • In an extra-large skillet, heat 1/4 cup canola oil over medium-high. In two batches, fry shrimp until golden, 2 to 3 minutes per side. Drain on paper towels. Top salad with shrimp; drizzle with dressing.

Nutrition Facts

500 calories; fat 29g; cholesterol 252mg; saturated fat 9g; carbohydrates 36g; mono fat 4g; poly fat 13g; insoluble fiber 3g; sugars 18g; protein 28g; vitamin a 1752.4IU; vitamin c 18.9mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 1.1mg; vitamin b6 0.2mg; folate 71.4mcg; vitamin b12 0.2mcg; sodium 826mg; potassium 705mg; calcium 159.7mg; iron 3.2mg.
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