Different Salad Recipe Video Recipe For Shrimp

THAI SHRIMP SALAD FOR 2

Steps:

• In a large bowl, combine the first 7 ingredients; set aside. Sprinkle shrimp with salt and pepper; thread onto 2 metal or soaked wooden skewers. , Place skewers on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, 2-4 minutes., Stir the dressing; add the shrimp, onion and cucumber. Toss to coat. Divide lettuce between 2 salad plates; top with shrimp mixture and serve immediately.

COCONUT SHRIMP SALAD

Steps:

• For the coconut shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Combine the cornstarch, flour, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the breadcrumbs and coconut flakes.
• Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating. Fry the shrimp in the oil in small batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate. Sprinkle with salt.
• For the dressing: Mix the ranch, cilantro, hot sauce and lime zest and juice in a small bowl.
• For the salad: Arrange the greens, mango, cashews, radishes and cucumber on a platter. Top with the shrimp and serve with the dressing on the side.

SHRIMP SALAD

Steps:

• Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
• Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
• Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.