Coconut Fried Shrimp Salad
Coconut Fried Shrimp SaladDownload Recipe
- 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
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.
- 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.