Shrimp salad with coconut dressing “green goddess” – detailed recipe for cooking. Nutrition value of one serving: (total 4) Calories 490, total fat 30 g, saturated fat g, proteins 35 g., Carbohydrates 25 g., Fiber g., Cholesterol mg., Sodium mg., sugar d. Share with friends: 
Food Photography: Ryan Dausch Time: 30 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. large shrimp, remove the heads and peel off shell
- 2 oranges
- 1 tbsp. fresh parsley
- 2 chopped green onion feathers
- 1/4 Art. unsweetened coconut cream or cream
- 3 tbsp. l olive oil
- Salt and freshly ground black pepper
- 2 chopped bundles of Roman salad (about 12 tablespoons)
- 1 diced avocado fruit
- 1/4 Art. lightly chopped roasted cashew nuts, unsalted
- 6 thinly sliced radishes
Recipes with similar ingredients: Shrimp, Oranges, Avocado, radish, romaine lettuce, cashew nuts, coconut cream, green onions, parsley
Recipe preparation:
- Peel the orange, remove all white parts, leaving only the flesh. Squeeze the remaining juice in the shells into a blender. Add herbs, onions and coconut cream; mix until smooth mashed potatoes. Add a tablespoon of olive oil, 1/2 tsp. salt and a pinch of pepper and mix thoroughly. Set aside salad refueling aside.
- Season the prawns with salt and pepper. Preheat Medium pan over medium heat. Add a tablespoon olive oil, add half the shrimp and cook with both sides 5-6 minutes Transfer the finished shrimp into a large bowl. Repeat with the remaining shrimp and a tablespoon of olive oils. Add Roman salad, avocado, cashew, radish and pulp an orange in a bowl of shrimp; mix. Season cooked salad dressing, salt and pepper.
