CRISPY EXOTIC SHRIMP & GRILLED PINEAPPLE SALAD

Recipe by : LE FIT COOK
Food and wine pairing : CHÂTEAU PESQUIÉ TERRASSES BLANC
SAQ code : 13945265

Serves 2

Ingredients

Shrimo🍤

• 16 shrimp (size 21-25) 🍤 
• ¼ cup (60 ml) panko breadcrumbs 
• 2 tbsp (30 ml) shredded coconut 
• 1 lime (zest only) 🍋 
• 2 eggs 🥚 
• 2 tbsp (30 ml) whole-wheat flour (or white flour) 

Sauce 🍴

• 1 banana, ripe 🍌 
• ½ avocado 🥑 
• ½ lime (juice only) 🍋 
• Sriracha, to taste 🌶 

Salad 🥗

• ½ cup (125 ml) pineapple, cut into small slices 🍍 
• 1 tbsp (15 ml) maple syrup 🍁 
• 1 romaine lettuce heart, chopped 🥬 
• 1 Lebanese cucumber, sliced into rounds 🥒 
• 8 radishes, sliced 
• 1 tbsp (15 ml) extra-virgin olive oil 
• ½ lime (juice only) 🍋 

Steps

1. Preheat oven to 450o 
2. Place panko breadcrumbs, shredded coconut and lime zest in a bowl. Set aside. 
3. Place eggs in a bowl. Season with salt and pepper and whisk. Set aside. 
4. Place shrimp in a bowl, add flour and coat well. 
5. Dip shrimp in beaten eggs, then coat with panko breadcrumb mixture. Arrange shrimp on a parchment-lined baking sheet and bake for 10 min. 
6. For the sauce, mix all ingredients together. Add a pinch of salt and chill. 
7. Place the pineapples in a bowl with the maple syrup and a drizzle of oil. Season with salt and pepper. 
8. In a skillet over high heat or on the BBQ, grill the pineapple slices for 3 minutes on each side. 
9. Place all remaining salad ingredients in a bowl. Season with salt and pepper and mix well. 
10. Serve salad with grilled pineapple slices, crispy shrimp and banana sauce. 

Tip

For an enhanced crispy texture, consider brushing the shrimp with a cooking oil that’s suitable (like avocado oil, grapeseed oil, canola oil, vegetable oil, etc.). This technique will result in a richer golden hue and a burst of flavor upon biting into the shrimp!💥 

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