Coconut, saffron, shrimp and mango salad

I have met a few challenges with this recipe ( getting saffron and ripe mangoes) but if you can find the ingredients, this is a refreshing complete summer salad!

Yields6 Servings

 1 lb Shrimp
 ¼ cup Unsweetened shredded coconut
 1 tbsp Fennel seeds
 1 tbsp Coriander seeds
 2 tsp Peppercorns
 ½ tsp Saffron threads
 1 tbsp Light olive oil
 Salt to taste
Shrimp
Mango salad
 3 cups Baby lettuce mix
 ¼ cup Basil leaves (Thai or regular)
 1 Firm, ripe mango
 ½ English cucumber
 ½ Small red onion, thinly slice
Salad dressing
 2 tbsp Sweet chili sauce
 2 tbsp lime juice
 2 tbsp Light olive oil
 2 tbsp Finely chopped cilantro

1

Hat a skillet over medium heat. Add coconut, then cook, stirring, for 1 minute, until just beginning to colour

Shrimp
2

Add fennel and coriander seeds, peppercorns and saffron
Cook, stirring, for 1 to 2 minutes, until spices begin to pop and coconut is toasted

3

Tip into a bowl and let cool to room temperature. Grind coconut mixture in a spice or coffee grinder

4

Toss shrimp with coconut mixture and 1 tsp (5 mL) of the oil in a medium bowl
Cover and marinate at room temperature for 30 minutes. Season with salt

5

Preheat oven to 450°F (230°C)
Brush a baking sheet with remaining oil

6

Arrange shrimp in a single layer on baking sheet, then bake for 3 to 4 minutes, until pink and curled. Set aside to cool

Mango salad
7

Combine lettuce mix and basil on a serving platter

8

Peel mango with a vegetable peeler, then use peeler to shave mango flesh into ribbons.
Scatter mango over lettuce mixture

9

Peel and shave cucumber the same way and add to platter. Scatter red onion over salad

10

Whisk together chili sauce, lime juice and vegetable oil in a small bowl. Drizzle over salad.

11

Top with shrimp and sprinkle with cilantro.

Ingredients

 1 lb Shrimp
 ¼ cup Unsweetened shredded coconut
 1 tbsp Fennel seeds
 1 tbsp Coriander seeds
 2 tsp Peppercorns
 ½ tsp Saffron threads
 1 tbsp Light olive oil
 Salt to taste
Shrimp
Mango salad
 3 cups Baby lettuce mix
 ¼ cup Basil leaves (Thai or regular)
 1 Firm, ripe mango
 ½ English cucumber
 ½ Small red onion, thinly slice
Salad dressing
 2 tbsp Sweet chili sauce
 2 tbsp lime juice
 2 tbsp Light olive oil
 2 tbsp Finely chopped cilantro

Directions

1

Hat a skillet over medium heat. Add coconut, then cook, stirring, for 1 minute, until just beginning to colour

Shrimp
2

Add fennel and coriander seeds, peppercorns and saffron
Cook, stirring, for 1 to 2 minutes, until spices begin to pop and coconut is toasted

3

Tip into a bowl and let cool to room temperature. Grind coconut mixture in a spice or coffee grinder

4

Toss shrimp with coconut mixture and 1 tsp (5 mL) of the oil in a medium bowl
Cover and marinate at room temperature for 30 minutes. Season with salt

5

Preheat oven to 450°F (230°C)
Brush a baking sheet with remaining oil

6

Arrange shrimp in a single layer on baking sheet, then bake for 3 to 4 minutes, until pink and curled. Set aside to cool

Mango salad
7

Combine lettuce mix and basil on a serving platter

8

Peel mango with a vegetable peeler, then use peeler to shave mango flesh into ribbons.
Scatter mango over lettuce mixture

9

Peel and shave cucumber the same way and add to platter. Scatter red onion over salad

10

Whisk together chili sauce, lime juice and vegetable oil in a small bowl. Drizzle over salad.

11

Top with shrimp and sprinkle with cilantro.

Coconut, saffron, shrimp and mango salad

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