Monday, March 11, 2013 / 19 Comments / , , , ,

Baked Coconut Shrimp BBQ Salad

We love having a big beautiful salad for dinner, so I'm always trying to think of new combinations. This one with baked coconut shrimp packs lean protein, lots of veggies, and tons of flavor. The other thing I love about salad for dinner - it's super fast! You can make this in 20 minutes. 
A couple of weeks ago we had dinner at one of our favorite kid-friendly restaurants on the beach, Padaro Beach Grill. I ordered their BBQ Chicken Salad, but substituted shrimp for the chicken and it was delicious. I just had to create this delicious dinner salad at home. 

Read more after the page break! 

The girls love this coconut shrimp, as it's sweet and crunchy. And as always, they have fun pulling the tails off. 

Baked Coconut Shrimp BBQ Salad 
Serves 4 

1 pound raw jumbo shrimp (peeled, deveined, tail-on) 
1/4 cup flour 
1 egg, beaten 
3/4 cup sweetened shredded coconut (you can use unsweetened too, but add a tiny pinch of stevia or agave to the mix) 
1/4 cup panko breadcrumbs 
2 small corn tortillas, sliced into thin strips 
5 ounces favorite lettuce 
1 avocado, peeled, seeded and diced  
1 Persian  or small hothouse cucumber, chopped 
1 medium tomato, cut into bite-sized pieces   
1/4 cup chopped cilantro (I used baby cilantro) 
1/4 cup lite ranch dressing (you probably won't use all the dressing & BBQ sauce) 
1/4 cup BBQ sauce 

Preheat oven to 425 degrees and coat a baking sheet with cooking spray. 

Place flour and egg into their own shallow dishes. Stir together the coconut and breadcrumbs in a third shallow dish. Dip shrimp into flour to lightly coat, then into egg wash, and finally into the coconut coating. Place coated shrimp on the baking sheet and bake for 10 minutes. Turn over and bake for an additional 7-10 minutes until cooked through. Set aside. 

Meanwhile, place a frying pan coated with cooking spray over medium-high heat. Place tortilla strips in the pan and toast until crisp, turning frequently. 

Place lettuce in a large serving bowl and top with avocado, cucumber, and tomato. Arrange coconut shrimp, tortilla strips, and cilantro on top.  

Place dressing and BBQ sauce into separate zipper sandwich bags. Snip a small bit of one corner off each bag. Squeeze desired amount of the dressing and sauce back and forth across the salad. Alternatively, you can serve the dressing/sauce on the side, or just toss together - I just like the pretty pattern squeezing it out makes! 

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