Coconut Shrimp Salad with Sesame-Ginger Vinaigrette | PrimalGourmet

Ingredients

• ¼ cup extra-virgin olive oil
• 1/8 cup rice wine vinegar
• 1/8 cup coconut aminos
• 1 tablespoon pure toasted sesame oil
• 1 tablespoon 100% pure tahini paste
• 1 teaspoon finely chopped fresh ginger
• 1 teaspoon pure (organic maple syrup)
• 1 clove garlic (finely chopped)
• ¼ teaspoon kosher salt
• 17 ounces 16/20 jumbo shrimp (peeled and deveined, tails left intact)
• ½ cup shredded desiccated coconut
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly-cracked black pepper
• 1/3 cup coconut oil (plus more if needed)
• 2 heads romaine lettuce (roughly chopped into 1-inch ribbons)
• 2 scallions (thinly sliced)
• 2 mandarin oranges (segmented)
• 1 cup thinly sliced purple cabbage
• 1 carrot (julienned)
• 1/3 cup toasted (unsalted cashews)
• ½ red bell pepper (julienned)