SHRIMP SALAD WITH COCONUT GREEN GODDESS DRESSING

Shrimp Salad with Coconut Green Goddess Dressing image

We love colorful and refreshing dinner salads. For this version of Green Goddess Dressing, coconut cream serves as a healthful creamy addition to balance the bright flavors of the orange and herbs. It's truly a perfect dressing for crunchy lettuce, avocado and shrimp. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

2 oranges
1 cup fresh cilantro and/or parsley
2 scallions, chopped
1/4 cup canned unsweetened coconut cream
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 pounds large shrimp, peeled and deveined
2 romaine lettuce hearts, chopped (about 12 cups)
1 avocado, diced
1/4 cup unsalted roasted cashews, roughly chopped
6 radishes, thinly sliced

Steps:

Peel the oranges with a paring knife, removing any white pith. Slice between the membranes to remove the segments; set aside. Squeeze out the excess juice from the membranes into a blender. Add the herbs, scallions and coconut cream and puree until smooth. Add 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper and puree until creamy. Set the dressing aside.
Season the shrimp generously with salt and pepper. Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil, then add half the shrimp and cook, turning once, until opaque, 5 to 6 minutes. Remove to a large bowl. Repeat with the remaining 1 tablespoon olive oil and shrimp.
Add the romaine, avocado, cashews, radishes and orange segments to the bowl with the shrimp; toss. Drizzle with the dressing and season with salt and pepper.

Nutrition Facts : Calories 490, Fat 30 grams, SaturatedFat 11 grams, Cholesterol 238 milligrams, Sodium 440 milligrams, Carbohydrate 25 grams, Fiber 10 grams, Protein 35 grams, Sugar 12 grams