Shrimp and Apple Salad

Shrimp and Apple Salad

I love this salad. The tartness of the apple plays well with the spiciness of the shrimp and the coolness of the salad dressing. A great light summer meal!

Shrimp and Apple Salad

Serves 2

12 ounces shrimp (preferably Gulf shrimp)*

2 ½ tsp. curry powder

1 Tbsp. tapioca starch

2 1/2  Tbsp. olive oil (divided)

3 cups baby spinach, roughly chopped

1 scallion

10 sprigs cilantro

½ cup carrots, shredded

¾ cup red cabbage, shredded

1 green apple, sliced (Granny Smith works well)

2 Tbsp. cashews, toasted and chopped

1. Place apple, spinach, and red cabbage and carrots in a large bowl. Drizzle with 3 tablespoons of the Creamy Coconut-Lime Vinaigrette (see recipe below). Toss to combine and eason with salt and pepper.
2. Rinse shrimp and pat dry with a paper towel. Add shrimp, curry powder, and tapioca starch to a bowl Drizzle with the 1 tablespoon of olive oil. Season with a pinch of salt and toss to coat.
3. Heat the remaining 1 ½ tablespoons of olive oil in a saute pan over medium-high heat. Add shrimp to hot pan and cook shrimp 3-4 minutes on each side, or until crisp on the outside and opaque in the center. Don’t overcook – they can get rubbery if overcooked.
4. Thinly slice scallion at an angle. Destem cilantro and roughly chop the leaves.
5. Divide spinach & green apple salad between plates. Top with toasted cashews and the curried shrimp. Garnish with scallion and cilantro. Drizzle with  the vinaigrette to taste.

Creamy Coconut Lime Vinaigrette

6 Tbsp cilantro, chopped

1/2 tsp. garlic, minced

6 tablespoon mayonnaise

1 1/3 cup coconut milk, unsweetened

4 teaspoon lime juice

Salt (to taste)

Pepper (to taste)

Pinch cayenne – or to tate

Combine all creamy coconut-lime vinaigrette ingredients in a mini blender. Mix until smooth.