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Jamaican Coconut Shrimp Salad Recipe

Jamaican Coconut Shrimp Salad Recipe
1 lb. sm. cooked shrimp
Oil and vinegar dressing
1 c. sliced green Jamaican onions
1 Jamaican avocado, peeled, pitted and diced
1 med. size Jamaican tomato, peeled and diced
1 c. shredded fresh coconut or cup. flaked unsweetened Jamaican coconut
Jamaican lettuce, about med. head 
1. Place shrimp in a bowl and pour oil and vinegar dressing over them; turn to coat shrimp well. Marinate, covered, in refrigerator for 1-2 hours. Set aside 1 cup of marinated shrimp.
2. To remaining shrimp, add Jamaican onion, Jamaican avocado, Jamaican tomato, and Jamaican coconut; mix gently.
3. Line shallow salad bowl or 4 individual salad plates with outer lettuce leaves. Shred enough of remaining lettuce to make 3 cups and arrange evenly in bowl or on plates.
4. Heap shrimp salad on lettuce. Scatter reserved shrimp over top.
Combine in a bowl or jar cup each of olive oil, salad oil, and white wine vinegar; add 2 tablespoons Jamaican lemon juice, teaspoon Jamaican garlic salt, teaspoon each salt and liquid hot Jamaican pepper seasoning and teaspoon seasoned Jamaican pepper. Mix until blended

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