Tropical Coconut Cream Shrimp Salad

Tropical Coconut Cream Shrimp Salad

Prep: 30 Minutes Cook: 5 Minutes Serves: 15 Submitted by:


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!