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Coconut Crusted Shrimp Salad w/ Sesame Honey Dressing
Courtesy of Ocean Garden Products
Servings: 2
Prep Time: 10 Min.
Cook Time: 5 Min.
What you need:
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10 Ocean GardenĀ® 16/20 Authentic Mexican Shrimp shell-on or IQF
3/4 c. flour
1 c. coconut, finely ground
mixed salad greens for 2
1 julienne carrot
1 julienne cucumber
1/2 c. egg wash (slightly beaten egg)
fruit salsa, seasonal

1 c. seasoned vinegar
1/2 c. honey
1/4 c. fresh lemon juice
2 tsp. sesame oil
2 c. pomace olive oil
3 Tbsp. mixed sesame seeds
What to do:
1. Remove shell and vein from shrimp, dredge shrimp in flour, then egg wash, then in coconut.
Deep or pan fry in hot oil.
2. Divide greens onto two plates; add julienned carrot and cucumber and seasonal fruit salsa. Top with shrimp and sesame-honey dressing.

1. Slowly whisk oils into rest of the ingredients.

* Recipe created by: Chef Jeff Azersky of Bluefin / Kingfisher Restaurants of Tucson, AZ

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