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


Ingredient Checklist


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

  • 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; total fat 29g; saturated fat 9g; polyunsaturated fat 13g; monounsaturated fat 4g; cholesterol 252mg; sodium 826mg; potassium 705mg; carbohydrates 36g; fiber 3g; sugar 18g; protein 28g; trans fatty acidg; vitamin a 1752IU; vitamin c 19mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 71mcg; vitamin b12mcg; calcium 160mg; iron 3mg.