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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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; 29 g total fat; 9 g saturated fat; 13 g polyunsaturated fat; 4 g monounsaturated fat; 252 mg cholesterol; 826 mg sodium. 705 mg potassium; 36 g carbohydrates; 3 g fiber; 18 g sugar; 28 g protein; 0 g trans fatty acid; 1752 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 71 mcg folate; 0 mcg vitamin b12; 160 mg calcium; 3 mg iron;

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