Shrimp Salad with Coconut Green Goddess Dressing

2019-04-14
  • Yield : 4 servings
  • Cook Time : 30m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

    490
  • Fat

    30 grams
  • Saturated Fat

    11 grams
  • Cholesterol

    238 milligrams
  • Sodium

    440 milligrams
  • Carbohydrate

    25 grams
  • Fiber

    10 grams
  • Protein

    35 grams
  • Sugar

    12 grams

Ingredients

  • 2 oranges
  • 1 cup fresh cilantro and/or parsley
  • 2 scallions, chopped
  • 1/4 cup canned unsweetened coconut cream
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 romaine lettuce hearts, chopped (about 12 cups)
  • 1 avocado, diced
  • 1/4 cup unsalted roasted cashews, roughly chopped
  • 6 radishes, thinly sliced

Method

Step 1

Peel the oranges with a paring knife, removing any white pith. Slice between the membranes to remove the segments; set aside. Squeeze out the excess juice from the membranes into a blender. Add the herbs, scallions and coconut cream and puree until smooth. Add 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper and puree until creamy. Set the dressing aside.

Step 2

Season the shrimp generously with salt and pepper. Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil, then add half the shrimp and cook, turning once, until opaque, 5 to 6 minutes. Remove to a large bowl. Repeat with the remaining 1 tablespoon olive oil and shrimp.

Step 3

Add the romaine, avocado, cashews, radishes and orange segments to the bowl with the shrimp; toss. Drizzle with the dressing and season with salt and pepper.

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