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Ingredients:
Coconut Shrimp (I used SeaPak frozen, but an easy recipe can be found here.)
*Important Note: Pregnant women should limit their shrimp servings to 2 per week*
Artisan Lettuce
Veggies of choice (I used carrots, green peppers, and tomatoes because that is what I had on hand. I would definitely add cucumbers next time.)
Ginger (This was a little strong for me. I ended up taking it off. After talking to my friend, we decided it must have been pickled ginger on top of the salad we had.)
Ginger Dressing (I used Trader Joe's Soy Sesame Ginger Vinaigrette and it was delicious!)
- Prepare shrimp as directed on box (or in recipe).
- Clean and prepare all veggies.
- If using ginger, slice extremely thin (I used a veggie peeler) and place in middle of lettuce.
- Add light amounts of dressing all over salad. This dressing is strong and a little bit goes a long way so don't be too generous - remember, you can always add more.
- Place coconut shrimp on top of lettuce and enjoy!
looks yummy!!! Thanks so much for linking up with us! Everyone should know about this recipe!
ReplyDelete:) Rebecca
I'm so making this but with grilled shrimp! Looks so good!
ReplyDeleteoh my. I LOVE coconut shrimp and this looks delicious!
ReplyDeleteYum! That looks amazing.
ReplyDeletethis looks seriously so delicious and amazing!!!
ReplyDelete
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