Iron Chef: Grilled Chili Coconut Shrimp Salad

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Iron Chef Michael Bao Huynh offers this special recipe for his fresh, savory, and slightly spicy grilled shrimp chili coconut salad.

This is the perfect light meal to share for a weekend lunch or evening al fresco dinner on the patio.




35-40 pieces of large raw shrimp

1 whole coconut cut in half and peeled

½ cup purple shallot

2 tablespoon of chopped cashews

½ cup yarn-grated carrot

½ cup chopped mint leaves

½ cup chopped coriander or cilantro

¼ cup chopped garlic

¼ cup chopped parsley

½ cup white sugar

¾ cup of fish sauce

2 teaspoons lemon powder

2 teaspoons chopped chili pepper

Dash of Salt and Pepper

To Prepare:

Peel raw shrimp, place in bowl to mix with salt and pepper, then place on grill for nine minutes, turning halfway through.

Cut the coconut in half, remove the water, and peel off outer shell. Thinly grate a small amount of coconut for garnish.   Rinse the herbs and set aside a few sprigs for garnish.


Finely mince each of the herbs and mix together.

In a separate bowl, mix together the fish sauce, lemon powder and sugar. Stir in the garlic, shallot, chili pepper, carrots and add in the finely chopped herbs, blending well to incorporate the flavors.

Plate each coconut with the grilled shrimp and vegetable mixture inside and around  the coconut, gently spoon the sauce on top and sprinkle with cashews, herbs and coconut shreds.

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