Coconut Crusted Shrimp Salad W/ Sesame Honey Dressing

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 10 large shrimp (16-20 count per pound)
• 3/4 cup flour
• 1 cup coconut, finely ground
• canola oil (for frying)
• mixed salad green (enough for two servings)
• 1 carrot, julienned
• 1 cucumber, julienned
• 1/2 cup slightly beaten egg (for egg wash)
• fruit salsa (homemade or store-bought)
• 1/4 cup seasoned vinegar
• 2 tablespoons honey
• 1 tablespoons. fresh lemon juice
• 1/2 teaspoon sesame oil
• 1/2 cup olive oil
• 3/4 tablespoon mixed sesame seeds

Recipe

• 1 remove shell and vein from shrimp (leaving on tails), dredge shrimp in flour, then egg wash and then in coconut. allow to dry in refrigerator about 15-20 minutes.
• 2 heat canola oil and deep or pan fry shrimp in the hot oil until golden.
• 3 divide greens onto two plates; add julienned carrot and cucumber and seasonal fruit salsa. top with shrimp and sesame-honey dressing.
• 4 sesame-honey dressing: slowly whisk sesame and olive oils into the remaining ingredients.