Island Coconut Shrimp Salad
(BPT) – When you think of summer cuisine, nothing works quite like a fresh, vibrant salad. Salads are more than just a healthy lunch or dinner choice, they require minimal prep. Peppers, cucumbers, carrots and tomatoes are all popular salad staples, but any vegetable or fruit you crave is a natural fit on your salad plate.
The inclusion of seafood is an easy way to add both a lean protein and the omega-3 fatty acids that are good for your body; Salmon, shrimp and crab are all excellent options, spinach has been proven to support your need for vitamins A and K, which help your bones and your vision, romaine lettuce has been shown to lower the risk of stroke and cardiovascular disease, and arugula can reduce the chance you’ll get diabetes.
- Preparation Time: 10 minutes
- Total Cooking time: NA
|1/2 oz||package||SeaPak Family Size Jumbo Coconut Shrimp|
|2||Packets||orange marmalade sauce (included in coconut shrimp package)|
|2/3||Cup||bottled ranch salad dressing|
|10 oz||package||bagged mixed salad greens (or 1 head of lettuce, chopped)|
|1||mango, peeled and sliced|
|1/2||red bell pepper, diced|
|4||Tbsp||macadamia nuts or pecan halves (if desired), chopped|
Prepare coconut shrimp according to package directions. In small bowl, whisk together the orange marmalade sauce and salad dressing.
Divide the salad greens, mango slices and diced peppers among 4 serving plates. Evenly top each plate with shrimp.
Pour the salad dressing mixture over each serving of the coconut shrimp salad.
Sprinkle chopped nuts over the salads and serve immediately.