Coconut Shrimp & Asian Orange And Avocado Spinach Salad

Name: Coconut Shrimp & Asian Orange And Avocado Spinach Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges; 170 grams baby spinach leaves; 0 teaspoons cayenne pepper; 118 milliliters cornstarch; 4 egg whites; 2 teaspoons minced peeled fresh ginger; 0 teaspoons fresh ground white pepper; 0 teaspoons kosher salt; 1 navel orange; 4 servings Canola or peanut oil, for frying; 4 servings Taylors Kick Butt Peanut Sauce; 2 Tbsps seasoned rice vinegar; 0 teaspoons (generous) Asian sesame oil; 2 Tbsps finely chopped shallots; 24 larges (15 to 20 count) shrimp, peeled, deviened, and butterflied; 591 milliliters sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut; 1 Tbsp vegetable oil

Coconut Shrimp & Asian Orange And Avocado Spinach Salad might be just the main course you are searching for. This recipe makes 4 servings with 555 calories, 15g of protein, and 33g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. A mixture of kosher salt, baby spinach leaves, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Ingredients

Servings:

Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges 170grams

baby spinach leaves 0teaspoons

cayenne pepper 118milliliters

cornstarch 4

egg whites 2teaspoons

minced peeled fresh ginger 0teaspoons

fresh ground white pepper 0teaspoons

kosher salt 1

navel orange 4servings

Canola or peanut oil, for frying 4servings

Taylors Kick Butt Peanut Sauce 2Tbsps

seasoned rice vinegar 0teaspoons

(generous) Asian sesame oil 2Tbsps

finely chopped shallots 24larges

(15 to 20 count) shrimp, peeled, deviened, and butterflied 591milliliters

sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut 1Tbsp

vegetable oil

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Maysaran Arsheen Pinot Gris. It has 4.5 out of 5 stars and a bottle costs about 18 dollars.