Tropical Coconut Cream Shrimp Salad

Recipe Details

8 egg yolks

1 cup coconut cream

3/4 teaspoon Hawaiian salt or substitute sea salt

3 tablespoons fresh lime juice

1 tablespoon sugar

1/2 shredded coconut

1 1/2 pounds peeled, cooked and deveined small shrimp cut in half, or extra small shrimp

1/2 cup diced green onion

1/2 cup diced red bell pepper

1 tablespoon finely diced jalapeño

2 teaspoons of lime zest

1/4 cup fresh diced basil leaves

24 King’s Original Hawaiian Sweet Dinner Rolls, cut in half

12 lettuce leaves, cut in half

1 cup fresh pineapple tidbits, well drained

1/3 cup diced macadamia nuts

Step 1
To create the Coconut Cream combine egg yolks, salt, lime juice, sugar and shredded coconut in a small sauce pan. Over low heat, constantly whisk until cream comes to a low boil and sauce begins to thicken. Remove from heat and continue whisking for about 30 seconds until thick and creamy. Cool completely in refrigerator, about 20 minutes.
Step 2
In a large mixing bowl, combine shrimp, green onion, red bell pepper, jalapeño, lime zest and basil leaves. When ready to eat, stir in Coconut Cream.
Step 3
To serve, fill bun with a scoop of shrimp salad, top with a few pineapple tidbits, a sprinkle of macadamia nuts and a piece of lettuce. Perfect for a light summer lunch or dinner, also great served at parties!


NOTE: If you are having a hard time finding coconut cream, no worries! Just place a can of coconut milk in the refrigerator. When chilled, skim off the 'cream' that forms and floats on top of the liquid. You may need to purchase two cans to get enough for this recipe.

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