Co­conut Shrimp and Wa­ter­melon Salad

Midwest Living - - Key Ingredient -

Peel and de­vein 1 pound large shrimp, leav­ing tails on. Sea­son with salt and pep­per. Place 1/3 cup flour in a small bowl. In a sec­ond bowl, whisk 2 eggs and 2 ta­ble­spoons wa­ter. In a third, com­bine 1/2 cup unsweet­ened shred­ded co­conut and 1/3 cup panko. Hold­ing shrimp by tails, dredge in flour, then egg, then co­conut mix­ture; set aside. On a plat­ter, ar­range 6 cups arugula;

1 medium cu­cum­ber, peeled into rib­bons; 3 cups chopped wa­ter­melon; and 3 ta­ble­spoons chopped fresh mint. In a small bowl, whisk 1/4 cup Asian sweet chili sauce, 2 ta­ble­spoons lime juice, and 1 ta­ble­spoon each soy sauce and canola oil. In an ex­tralarge skil­let, heat 1/4 cup canola oil over medium-high. In two batches, fry shrimp un­til golden, 2 to 3 min­utes per side. Drain on pa­per tow­els. Top salad with shrimp; driz­zle with dress­ing.

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