Coconut Shrimp Salad
6 servings
20 minutes
Coconut shrimp salad is a refined dish of Japanese cuisine that combines the sophistication of seafood with the exotic aroma of coconut. This salad is a true gastronomic journey: sweet-spicy chili sauce, rich coconut cream, and zesty wasabi create a rich palette of flavors. The lightness of the salad leaves beautifully complements the juiciness of the shrimp, while delicate coconut flakes add a crunchy texture. The dish is perfect for special occasions as well as everyday enjoyment, especially if you want to experience hints of Eastern cuisine without excessive complexity. This salad is a harmony of tenderness and spiciness that reveals the secrets of Japanese flavor traditions.
1
Remove the digestive tract from boiled, peeled, headless shrimp. Lightly fry in vegetable oil with a tablespoon of coconut flakes.
- Shrimp: 1 kg
- Desiccated coconut: 3 tablespoons
2
Prepare the sauce: mix two tablespoons of sweet chili sauce and coconut milk (or even coconut cream for thickness). Adjust to taste. Pour over the shrimp. Simmer a bit, adding more coconut flakes.
- Sweet chili sauce: 2 tablespoons
- Coconut cream: 2 tablespoons
- Desiccated coconut: 3 tablespoons
3
While the shrimp are simmering, prepare the sauce for the salad leaves. Dissolve a teaspoon of soft wasabi in coconut milk. It should be thin enough to have a light salad color and wasabi aroma, but not too spicy. Add a little salt and pepper to the sauce. Mix with the salad mix. By this time, the sauce with shrimp should reduce by about a third.
- Wasabi paste: 1 teaspoon
- Coconut cream: 2 tablespoons
- Tango salad leaf mix: 2 pieces
4
Place the shrimp with sauce on the leaves. Sprinkle with coconut flakes on top.
- Shrimp: 1 kg
- Desiccated coconut: 3 tablespoons
