Coconut Shrimp Salad with Golden Raisin Vinaigrette

coconut_shrimp_salad_with_golden_raisin_vinaigrette_(jingha_salade)
California Raisin Marketing Board
http://pgoarelish2.files.wordpress.com/2011/04/coconut_shrimp_salad_with_golden_raisin_vinaigrette_jingha_salade.jpg?w=150
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 5 mins

Ingredients

Shrimp:
1pound (large 20-30) peeled, deveined tiger shrimp
1/3cup coconut milk
1tablespoon yellow split peas
1teaspoon coriander seed
2 dried whole red chiles
1/2teaspoon vegetable oil
1/2teaspoon salt
1tablespoon minced fresh cilantro
Dressing:
1cup California golden raisins
1/2cup vegetable oil
1/2cup red wine vinegar
1tablespoon minced fresh gingerroot
1tablespoon minced fresh cilantro
1teaspoon roasted, ground cumin seed
Garnishes:
1/4cup vegetable oil
1/2cup thinly sliced shallots
6cups mixed salad greens

Instructions

  1. Shrimp: Place shrimp and coconut milk in medium mixing bowl; set aside. In small mixing bowl, combine peas, coriander, chiles 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 chiles 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.
  2. Dressing: In blender, combine all ingredients and purée 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.
  3. To Assemble: 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.

Recipe courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 430
  • Fat 31g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 18g
  • Monounsaturated Fat 6g
  • Cholesterol 95mg
  • Sodium 640mg
  • Potassium 480mg
  • Carbohydrate 26g
  • Fiber 2g
  • Sugars 16g
  • Protein 13g
  • Trans Fat 0.5g
  • Vitamin A 20%
  • Vitamin C 45%
  • Calcium 10%
  • Iron 10%
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