Prawn salad with coconut dressing is a delicious and refreshing dish that is perfect for any occasion. This dish is made with fresh prawns, which are combined with a variety of vegetables, herbs, and spices. The dressing is made with coconut milk, lime juice, and chili peppers, which gives it a unique and flavorful taste. Prawn salad with coconut dressing is a healthy and satisfying dish that can be enjoyed as a main course or as a side dish.
Check out the recipes below so you can choose the best recipe for yourself!
PRAWN NOODLE SALAD WITH LIME COCONUT DRESSING
Prawn Noodle Salad with Lime Coconut Dressing
Provided by thermofun
Categories Seafood
Number Of Ingredients 18
Steps:
- Steam Prawns
- Pour boiling water into TM bowl. Add prawns to the simmering basket and carefully insert into TM bowl. Cook 7 mins / Varoma / speed 2.
- Spread prawns out onto a plate and set aside to cool while preparing the rest of salad. No need to wash TM bowl.
- Salad
- Place onion into TM bowl and chop 2 sec / speed 5. Set aside into a large salad bowl.
- Place carrot into TM bowl and chop 2 sec / speed 5. Set aside with onion in salad bowl.
- Place ⅓ cabbage and coriander into TM bowl and chop 2-3 sec / speed 5. Add to salad bowl.
- Place ⅓ cabbage and mint into TM bowl and chop 2-3 sec / speed 5. Add to salad bowl.
- Place remaining cabbage and kale into TM bowl and chop 2-3 sec / speed 5. Add to salad bowl.
- Add cooled prawns to salad bowl (depending on size of prawns cut so they are approx. 2-3 cm).
- Dressing
- Place ginger and chilli into TM bowl and chop 5 sec / speed 9.
- Scrape down and add remaining dressing ingredients and mix 10 sec / speed 4.
- Vermicelli Rice Noodles and Serving
- When ready to serve, combine the dressing with the prawn salad.
- Rehydrate the rice noodles following the packet directions.
- Divide the noodles onto 4 serving plates or bowls and spoon the salad on top. Ladle over any extra dressing.
COCONUT SHRIMP WITH LIME DRESSING
Steps:
- In a large heavy bottom saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fryer thermometer inserted in the oil reaches 350 degrees F. (If you do not have a thermometer a cube of bread will brown in about 3 minutes.)
- In a bowl whisk together the egg whites, cornstarch, salt, and pepper, to taste. Dip the shrimp into the egg mixture, and then press the shrimp into the coconut flakes, coating well on both sides.
- Fry the shrimp in batches until coconut is golden, about 2 to 3 minutes. Drain on paper towel. Serve immediately.
- Dress shrimp with lime dressing and garnish with watercress leaves.
- Combine ingredients in a small bowl, and chill until ready to serve.
PRAWN SALAD WITH COCONUT DRESSING
This is a nice, light seafood and rice salad that's wonderful for lunch or dinner during hot summer days!
Provided by Julesong
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Shell and de-vein the prawns, leaving tails intact.
- Place all dressing ingredients in a jar and shake well.
- Place prawns, mango, and avocado in a bowl and toss with dressing.
- Arrange lettuce leaves and cooked rice attractively on serving platter, then top with the prawn mixture; drizzle dressing over all.
- Serve and enjoy!
- Makes 4 servings.
- Make sure to use fully-ripe mangos and avocados in this recipe.
SHRIMP SALAD WITH COCONUT GREEN GODDESS DRESSING
We love colorful and refreshing dinner salads. For this version of Green Goddess Dressing, coconut cream serves as a healthful creamy addition to balance the bright flavors of the orange and herbs. It's truly a perfect dressing for crunchy lettuce, avocado and shrimp. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Peel the oranges with a paring knife, removing any white pith. Slice between the membranes to remove the segments; set aside. Squeeze out the excess juice from the membranes into a blender. Add the herbs, scallions and coconut cream and puree until smooth. Add 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper and puree until creamy. Set the dressing aside.
- Season the shrimp generously with salt and pepper. Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil, then add half the shrimp and cook, turning once, until opaque, 5 to 6 minutes. Remove to a large bowl. Repeat with the remaining 1 tablespoon olive oil and shrimp.
- Add the romaine, avocado, cashews, radishes and orange segments to the bowl with the shrimp; toss. Drizzle with the dressing and season with salt and pepper.
Nutrition Facts : Calories 490, Fat 30 grams, SaturatedFat 11 grams, Cholesterol 238 milligrams, Sodium 440 milligrams, Carbohydrate 25 grams, Fiber 10 grams, Protein 35 grams, Sugar 12 grams
CRISPY COCONUT PRAWN & MANGO SALAD
Add some zing to your day with this fresh and fruity crispy coconut prawn and mango salad. Full of flavour and colour, it's sure to brighten up lunchtime
Provided by Cassie Best
Categories Lunch
Time 35m
Number Of Ingredients 14
Steps:
- Run a sharp knife down the back of each prawn and remove the grey line that runs from the head to the tail. Whisk the coconut milk until smooth, then tip half into a bowl with the prawns. Add half the lime juice and a pinch of salt, mix well and set aside for 15 mins.
- Meanwhile, mix the remaining coconut milk with the rest of the lime juice, the sesame oil, sugar or honey, and a pinch of salt.
- Divide the watercress or spinach between two plates, then top with the mango, avocado and red onion slices, the mint and sliced chillies.
- Pour a 1-2cm depth of oil into a large saucepan over a medium heat. Combine the desiccated coconut with the cornflour and some seasoning. Drain the prawns and turn in the cornflour mixture to coat, shaking off any excess.
- Drop one prawn into the oil; if it sizzles, add a few more, but don't overcrowd the pan. Fry for 1-2 mins on each side until crisp and golden, then transfer to a plate lined with kitchen paper. When all the prawns are fried, scatter them over the salad and drizzle with the dressing.
Nutrition Facts : Calories 539 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium
GRILLED SHRIMP SALADS WITH COCONUT VINAIGRETTE
I first tried a salad very similar to this when visiting a friend in Florida. When I returned, I was determined to create the same refreshing combination at home. The secret is the coconut-milk marinade-makes the shrimp incredibly tender and flavorful. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first five ingredients. Pour 3/4 cup into a shallow dish. Add the shrimp; turn to coat. Cover and refrigerate for up to 30 minutes. Cover and refrigerate remaining vinaigrette., Drain and discard vinaigrette from shrimp. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill shrimp, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes. Divide the salad ingredients among four plates; top with shrimp. Serve with reserved vinaigrette.
Nutrition Facts : Calories 425 calories, Fat 19g fat (12g saturated fat), Cholesterol 138mg cholesterol, Sodium 283mg sodium, Carbohydrate 46g carbohydrate (37g sugars, Fiber 4g fiber), Protein 22g protein.
COCONUT SHRIMP SALAD
Make and share this Coconut Shrimp Salad recipe from Food.com.
Provided by sugarmagnolias
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Combine breadcrumbs and coconut.
- Dip shrimp in flour, then egg, then crumb/coconut mixture.
- Grease baking sheet (Pam) and line the shrimp on there as you go.
- Brush with olive oil, bake until crisp.
- Chop Romaine lettuce, set aside.
- Slice mango and avocado.
- Toss walnuts, goat cheese, mango and avocado with romaine.
- Top with shrimp when done.
SPICY JERK PRAWN & MANGO TACOS WITH COCONUT DRESSING
Use Caribbean-style jerk paste to marinade shellfish, then serve in crunchy corn tacos with a textured salad and light sauce
Provided by Good Food team
Categories Main course
Time 15m
Number Of Ingredients 13
Steps:
- Stir the prawns and jerk paste together in a bowl and set aside. Mix together the dressing ingredients.
- Tip the beans into a bowl along with the mango, onion, cucumber, most of the coriander, the dressing and some seasoning. Warm the taco shells following pack instructions.
- Heat the oil in a large frying pan, add the prawns and cook for 2-3 mins or until cooked through.
- To build the tacos, start with a handful of lettuce, followed by the bean salad, then top with the prawns. Sprinkle over the remaining coriander and serve.
Nutrition Facts : Calories 409 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 0.9 milligram of sodium
COCONUT-LIME DRESSING
This dressing is delicious on a colorful cold noodle salad with shrimp.
Provided by Claire Saffitz
Categories Bon Appétit Coconut Salad Dressing Lime Lime Juice
Yield 1 cup
Number Of Ingredients 6
Steps:
- Whisk coconut milk, lime juice, fish sauce, shallot, and brown sugar in a small bowl until smooth. Gradually add oil, whisking constantly until emulsified.
- Do Ahead:
- Dressing can be made 1 day ahead. Cover and chill.
Tips:
- Use fresh prawns. This will give your salad the best flavor and texture.
- Cook the prawns properly. Overcooked prawns will be tough and rubbery. Undercooked prawns can be dangerous to eat.
- Make sure the coconut dressing is well-blended. A smooth dressing will coat the salad evenly.
- Add the dressing to the salad just before serving. This will prevent the salad from becoming soggy.
- Serve the salad immediately. This is when it will be at its best.
Conclusion:
Prawn salad with coconut dressing is a delicious and refreshing salad that is perfect for a summer lunch or dinner. It is also a healthy salad, as it is packed with protein and healthy fats. The coconut dressing adds a unique and flavorful touch to the salad. If you are looking for a new and exciting salad to try, give this prawn salad with coconut dressing a try. You won't be disappointed!
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