Coconut Shrimp Spring Salad Fresh Herb Vinaigrette
Crispy Oven Ready Coconut Shrimp top a vibrant spring mix with pickled red onions, radishes, avocado, heirloom tomatoes, field peas, and crumbled feta. Tossed in a light, aromatic herb vinaigrette, this salad brings together fresh crunch, creamy richness, and tropical sweetness in every bite.
Menu Part
Ingredients
| 9 | Each | Oven Ready Coconut Shrimp 25/35 ct. (Item# 057466) |
| 3 | Ounces | Spring Mix |
| 1/8 | Cup | Pickled Red Onions |
| 1/8 | Cup | Radish, Thinly Sliced |
| 1/4 | Each | Avocado, Peeled, Sliced |
| 1/4 | Each | Heirloom Tomato, Medium Diced |
| 1/8 | Cup | Field Peas |
| 1/8 | Cup | Feta Cheese, Crumbled |
| Fresh Herb Vinaigrette: | ||
| 1/4 | Cup | Olive Oil |
| 2 | Tablespoons | White Balsamic Vinegar |
| 1/4 | Each | Shallot, Brunoise |
| 1 | Clove | Garlic, Chopped |
| 1 | Teaspoon | Chives, Chopped |
| 1/2 | Teaspoon | Thyme, Leaves |
| To Taste | Sea Salt | |
| To Taste | Pepper, Fresh Ground |
Directions
- Prepare the Mrs. Friday’s® Coconut Shrimp to package instructions, to an internal temperature of 165°F
- Prepare the vinaigrette by mixing all the ingredients. Season to taste.
- Toss the salad with the vinaigrette in a large mixing bowl and arrange the Mrs. Friday’s® Coconut Shrimp on top.
