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Lilly’s Table

 

Meal Detail

 

Dinner

Pomegranate-Coconut Shrimp Cocktail with Cauliflower & Coconut Kale Salad

 


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

45 mins

Time
Estimate
45 mins

Roast the cauliflower with lemon & ginger. Mince up the ingredients for the kale salad and toss together. Create an assemble line for the shrimp. Dip and press the shrimp and start to fry them up. While they sear, whip up the pomegranate cocktail sauce.


Recipes for this Meal


Winter
Photo of Lemon-Ginger Cauliflower
  • Easy
  • Medium
  • Hard
Lemon-Ginger Cauliflower

Roasted with zests of lemon & ginger, this flavor-packed cauliflower will delight as a side dish next to seafood, a big salad or anything Asian. A microplane will make your life so much easier for this dish, but very finely mincing the lemon peel and fresh ginger will work instead.


Winter
Photo of Coconut-Kale Salad
  • Easy
  • Medium
  • Hard
Coconut-Kale Salad

There is an almost dry, intriguing texture to this flavorful salad. If you prefer it a bit ‘wetter’ add in more of the orange juice & olive oil, but sample it in its ‘dry’ state first to see what you think.


Spring
Photo of Coconut Fried Shrimp
  • Easy
  • Medium
  • Hard
Coconut Fried Shrimp

Almost sweet, these succulent little shrimps are coated in crunchy coconut goodness. Several of my clients and their children adored them, making these a family-friendly option. I recommend pan-frying these, but the oven at high heat can work as well. If you do not need them gluten-free use the panko breadcrumbs instead of the rice puffs.


Fall
Photo of Pomegranate Cocktail Sauce
  • Easy
  • Medium
  • Hard
Pomegranate Cocktail Sauce

Tangy pomegranate molasses is substituted for the lemon juice in this homemade, seasonal version of cocktail sauce. If you can’t find pomegranate molasses, lemon juice works well, too. Add as much or as little horseradish as you enjoy. Serve with large shrimp as a snack, appetizer or gourmet lunch.