Ingredients
- 12-14 large or medium shrimp, shells removed (tails can be left on)
- Optional: 1+1/2 cups pineapple chunks, OR 1 firm, nearly-ripe mango (see note below for fruit tips)
- 1 large bowl salad greens, enough for each person dining
- generous handful of fresh coriander, basil, and/or mint
- optional: 1 thinly sliced red chili for garnish
- MARINADE:
- 4 Tbsp. oyster sauce (I use Golden Dragon Brand)
- 2 tsp. brown sugar
- 4 cloves garlic, minced
- COCONUT-LIME DRESSING:
- 1/2 cup good-quality coconut milk (not 'lite', as it is too thin)
- 1-2 cloves garlic, minced
- 1+1/2 to 2 Tbsp. fish sauce (to taste) OR 1/4 to 1/3 tsp. salt (*see note below)
- 2 Tbsp. fresh-squeezed lime juice
- 1/2 tsp. dried crushed chili flakes
- 2 tsp. brown sugar
- optional: 1 tsp. grated lime zest
Description
This Grilled Shrimp Salad Is Easy To Make, But The Taste Is Truly Gourmet. For This Recipe, I've Combined Classic Thai Garlic Shrimp With A Salad Of Mixed Greens And Herbs, All Topped Off With A Cool Coconut Dressing That Is Fabulous On A Warm Summer Day.
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