Name: Grilled Shrimp with Romaine Lettuce and Coconut Milk Dressing
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 cup (250 ml) coconut milk; 2 tbsp (30 ml) orange juice; 2 tbsp (30 ml) lemon juice; 1 small red onion, thinly sliced; 2 romaine hearts, halved lengthwise; 1 mango, peeled and diced; 1 cup (75 g) bean sprouts; 3 tbsp cilantro leaves; 1 lb (450 g) large, shell-on shrimp (8-12); 2 tbsp (30 ml) vegetable oil; 1 tbsp (15 ml) lemon juice; 1 tsp sugar; 2 garlic cloves, chopped

Preparation

Coconut Milk Dressing
- In a bowl, whisk together the coconut milk, orange juice and lemon juice. Season generously with pepper and a little salt. Set aside.
Salad
- Place the onion in a small bowl. Cover with cold water and add a splash of lemon juice. Drain the onions when ready to serve.
Shrimp
- In a bowl, combine all of the ingredients. Season with salt and pepper. Let marinate for 5 minutes.
- Preheat the grill, setting the burners to high. Oil the grate.
- Grill the shrimp for 5 minutes or until they turn pink, turning them over halfway through.
- Divide the lettuce halves, cut side up, among four plates. Drizzle with the dressing. Garnish with mango, bean sprouts, cilantro and drained red onion. Serve with the grilled shrimp and remaining vinaigrette.

Grilled Shrimp with Romaine Lettuce and Coconut Milk Dressing

Categories

Ingredients

Coconut Milk Dressing

Salad

Shrimp

Preparation

Coconut Milk Dressing

Salad

Shrimp

Personal Note

To help you with this recipe

RICARDO Silicone Whisk