Tropical Coconut Cream Shrimp Salad

Tropical Coconut Cream Shrimp Salad

Prep: 30 minutes

Cook: 5 minutes

Serves: 15

Ingredients for this recipe

Ingredients

  • 8 egg yolks
  • 1 cup coconut cream
  • 3/4 teaspoon Hawaiian salt or substitute sea salt
  • 3 tablespoons fresh lime juice
  • 1 tablespoon sugar
  • 0 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

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Preparation

Preparation

I created a rich and creamy Coconut Cream Sauce that is the perfect compliment to sweet and succulent shrimp, savory vegetables and fresh pineapple. I add the crunch of macadamia nuts and the spicy fragrance of fresh basil for the perfect sandwich served on Kings Hawaiian Original Hawaiian Sweet Dinner Rolls!
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!

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Tropical Coconut Cream Shrimp Salad

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