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Directions

BAKE coconut shrimp according to package directions.

PLACE lettuce and chopped cucumber in a large bowl.

WHISK together all ingredients for the dressing (except nuts) in a small bowl. Pour desired amount of dressing over lettuce and toss.

PLACE lettuce mixture on serving plates. Top with cooked coconut shrimp. Sprinkle with nuts as a garnish and serve.

From Carrie J: If you want a little extra protein packed into this recipe try making it with baby spinach and a little fresh, diced avocado.

From Andrew B: If you don't have all the ingredients for the dressing, try mixing the orange sauce packet with 1/3 cup of ranch dressing. It is a little heavier than the vinaigrette but it is delicious.

Ingredients

1 carton (10 oz) SeaPak® Coconut Shrimp

1 bag romaine lettuce, chopped

1 cucumber, chopped

1/4 cup macadamia nuts, roughly chopped (if desired)

Juice of 2 limes (about 1/4 cup)

2 tbs honey

1 tsp red wine vinegar

1/4 cup olive oil

1 packet of orange sauce (included in carton)

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