Olive~Me & Co.’s Coconut Shrimp Salad with Spicy Mango & Cilantro Salsa

x Coconut Shrimp Salad With Spicy Mango & Cilantro Salsa

 

 

 

 

 

 

 

 

 

Recipe adapted from http://www.foodrepublic.com/
Prep: 40 mins | Cook: 10 mins | Total time: 50  mins| Serves: 4

Ingredients

  • Shrimp
  • 2 egg whites
  • 2 Tbsp dried bread crumbs
  • 2 Tbsp desiccated coconut
  • 1/4 tsp dried chili flakes
  • Salt and freshly ground black pepper
  • 20 (about 14 ounces) raw jumbo shrimp, peeled, with the tails left on if you like

Dressing

  • 2 Tbsp honey
  • 2 Tbsp Olive~Me & Co Mango Balsamic Vinegar
  • Salt and freshly ground black pepper

Salsa

  • 9 ounces prepared mango chunks or 2 medium mangoes, cut into 1/4-inch cubes
  • 2 red chilies, seeds removed if you want less heat, finely chopped
  • juice of 2 limes
  • leaves from a large handful of cilantro, roughly chopped
  • Salt and freshly ground black pepper

To Serve

  • 7 oz chopped lettuce
  • Salt and freshly ground black pepper

Directions: 

  1. Preheat the oven to 400°F.
  2. Line a baking sheet with baking parchment and set aside.
  3. Lightly beat the egg whites in a wide, shallow bowl to break them up.
  4. Toss the bread crumbs, coconut, chili flakes and a little salt and pepper together in another similar-sized bowl.
  5. Working in batches, toss a few of the shrimp into the egg whites, making sure they are well coated.
  6. Use a slotted spoon to lift them out, allowing the excess egg white to fall back into the bowl.
  7. Then put the prawns into the coconut crumbs, toss them about and using another slotted spoon (or you can just pick them up with your hands), transfer them onto the baking sheet in a single layer.
  8. Repeat until all are coated and then bake in the oven for 8–10 minutes.
  9. Meanwhile, make the dressing. Simply whisk the honey and vinegar together in a small bowl, season to taste and set aside.
  10. To make the salsa, toss the mango, chili, lime juice, cilantro and a little salt and pepper together and set aside also.
  11. Once cooked, the shrimp should have turned from bluish green to pink, be cooked through and the coconut crumbs crisp and lightly golden. Remove them from the oven and you are ready to serve.
  12. Divide the lettuce among four serving bowls.
  13. Spoon the salsa over, arrange five shrimp on top of each, finish with a drizzle of the dressing and serve.

Olive~Me & Co’s Spinach Salad w/ Balsamic & Blood Orange Olive Oil

Serves 4-6

Ingredients:

  • 12 ounces cleaned and dried baby spinach
  • 1/2 small head of  lettuce leaves, cleaned and dried
  • 3 ounces fresh raspberries, rinsed and dried
  • 3 ounces blackberries, rinsed and dried
  • 5-6 ounces canned drained mandarin oranges
  • 1 1/2 ounce honey roasted almonds or nuts
  • 1-2 ounce crumbled Gorgonzola cheese
  • 1 tablespoon Olive~Me & Co’s Blood Orange Olive Oil
  • 1 tablespoon Olive~Me & Co’s White Balsamic Vinegar
  • 1 tablespoon Olive~Me & Co’s Raspberry Balsamic Vinegar
  • 2 teaspoons honey
  • Salt and pepper

Directions:

  1. Whisk olive oil, vinegar,  honey, and salt and pepper, taste for sweetness. Make your salad either on individual chilled salad plates or in a big salad bowl. Dress and toss just before serving.

Olive~Me & Co’s Pear, Walnut and Gorgonzola Salad With White Cranberry Pear Balsamic and Blood Orange EVOO

Ingredients:

  • 1 tablespoon butter
  • 2 tablespoons sucanat (whole cane sugar)
  • ½ cup walnut pieces
  • 1 medium ripe pear
  • ⅓ cup Gorgonzola cheese
  • Lettuce
  • 1 tablespoon Olive-Me & Co Blood Orange EVOO
  • 1 tablespoon Olive-Me & Co White Cranberry Pear Balsamic Vinegar
  • salt and pepper to taste

 

Instructions

  1. In a medium skillet, melt butter and whisk in sugar. Add walnuts and let cook, stir often, until sugar has caramelized on the walnuts (about 3-4 minutes.)
  2. Remove from skillet and set aside. In same skillet, add pear slices and cook on one side for 2 minutes, flip, and cook until pears are warmed through.
  3. To assemble salad, whisk olive oil, vinegar, salt, and pepper together and toss with lettuce. Place lettuce in a bowl and top with walnuts, pears, and Gorgonzola cheese. Serve while warm.