How To Prepare Grilled Coconut Shrimp with Midsummer Tomato-Melon Salad ?

Preparation:  

Preparation time: 10 mins

Cooking time: 5 mins

Serving: 4

Ingredients:

  Tomato-melon salad

• 8 cherry tomatoes
• 1 cup 1/4-inch diced watermelon
• 1 teaspoon fish sauce
• 2 teaspoons soy sauce
• 4 leaves basil, ripped
• 4 leaves mint, ripped
• 3 tablespoon olive oil
• 1 lemon, juiced
• 1/2 cup peeled cucumber, 1/4-inch died
• Salt and pepper, to taste

  Coconut shrimp and avocado

• 1/2 cup coconut milk
• 1 tablespoon soy sauce
• 1 pound 16/20 shrimp, peeled and deveined
• 1 avocado, cut in to 1-inch pieces
• 1 lemon, halved
• 1 tablespoon coconut flakes
• Salt and pepper, to taste

Instructions:

1. For the tomato-melon salad: Add all ingredients to a large bowl and toss until well-combined. Add salt and pepper, to taste.
2. In a medium-sized bowl, mix the coconut milk and soy sauce. Marinate the shrimp and avocado in the coconut milk for 20 minutes.
3. Place a medium skillet on medium-high heat and add the shrimp and avocado. Grill for 2 minutes on each side.
4. Once done cooking, remove from the heat and squeeze the lemon juice on top. Remove from the pan and plate the shrimp and avocado on top of the salad. Season with salt and pepper, to taste, and garnish with coconut flakes.

Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link https://www.today.com/recipes/grilled-coconut-shrimp-midsummer-tomato-melon-salad-t258642