Coconut Shrimp Salad
with Watermelon Radish & Toasted Peanut Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
It’s paleo proteins plus plus! Plus shredded coconut, for some awesome texture on your curry-coated shrimp. Plus watermelon radish, for some awesome colour (and texture) in your salad, dressed with oven-toasted peanuts, honey and lime juice.
We will send you:
- 340g BAP-certified shrimp (high-protein serving)
- 1 Lime
- 2 Heads of lettuce
- 1 Watermelon radish
- 150g Shredded cabbage
- 25g Chopped peanuts
- 14g Honey
- 25g Shredded coconut
- 18g Mild yellow curry paste
Contains: Peanuts • Shrimp • Sulphites
You will need:
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
37 g
Saturated Fat
12 g
Sodium
1520 mg
Total Carb
33 g
Sugars
15 g
Protein
32 g
Fibre
14 g
Preparation
Prepare the shrimp
- Preheat the oven to 450°F.
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
- In a large bowl, combine the curry paste and 1 tbsp water (double for 4 portions).
- Place the coconut in a second large bowl.
- Working one at a time, coat the shrimp in the curry paste (letting any excess drip off), then in the coconut (pressing to adhere).
- Transfer to a lined sheet pan.
Bake the shrimp & toast the peanuts
- Bake the shrimp*, flipping halfway, 10 to 12 min., until cooked through and beginning to brown.
- In the last 4 min., add the peanuts.
Mise en place
- Meanwhile, juice the lime.
- Peel and quarter the watermelon radish; thinly slice.
- Separate the lettuce leaves; tear the leaves.
Make the vinaigrette
- In a medium bowl, combine the peanuts, lime juice, honey, 3 tbsp oil (double for 4 portions) and S&P.
Make the salad
- To the bowl of vinaigrette, add the lettuce, watermelon radish and cabbage; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the shrimp. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
