I first tried a salad very similar to this when visiting a friend in Florida. When I returned, I was determined to create the same refreshing combination at home. The secret is the coconut-milk marinade—makes the shrimp incredibly tender and flavorful. —Sarah Vasques, Milford, New Hampshire
- 1 cup coconut milk
- 1/3 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon canola oil
- 1/4 teaspoon salt
- 1 pound uncooked large shrimp, peeled and deveined
- 4 cups spring mix salad greens
- 1 cup green grapes
- 1/2 cup flaked coconut
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds, toasted
- In a small bowl, combine the first five ingredients. Pour 3/4 cup into a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining vinaigrette.
- Drain and discard vinaigrette. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
- Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once. Divide the salad ingredients among four plates; top with shrimp. Serve with reserved vinaigrette. Yield: 4 servings.
Originally published as Grilled Shrimp Salads with Coconut Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p214
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Grilled Shrimp Salads with Coconut Vinaigrette
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed May. 28, 2013
"I am using the Coconut vinaigrette as a salad dressing at my restaurant and it is getting rave reviews. Thanks"