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Coconut Fried Shrimp Salad

Coconut Fried Shrimp Salad

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  • 4 oz Coconut breaded shrimp
  • 1/2 oz Coconut cream
  • 2 oz Marzetti® White Balsamic Vinaigrette
  • 2 oz. Marzetti® Mango Habanero Wing Sauce
  • 2 oz Star fruit, sliced
  • 1 oz Macadamia nuts, crushed, toasted
  • 4 oz Pineapple, chunks
  • 4 oz Mixed greens

  1. For an Island Vinaigrette, in a small bowl, combine Marzetti® White Balsamic Vinaigrette, Marzetti™ Mango Habanero Wing Sauce and coconut cream. Cover and refrigerate up to 48 hours.

  2. Place mixed greens in a bowl and top with shrimp. Shingle the star fruit on the top and sprinkle the pineapple and toasted macadamia nuts over the salad. Serve with 2 oz prepared island vinaigrette on the side.

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