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Grilled Shrimp Salads with Coconut Vinaigrette

 Grilled Shrimp Salads with Coconut Vinaigrette
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
4 ServingsPrep: 20 min. + marinating Grill: 10 min.


  • 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
  • SALAD:
  • 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

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Grilled Shrimp Salads with Coconut Vinaigrette (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving equals 425 calories, 19 g fat (12 g saturated fat), 138 mg cholesterol, 283 mg sodium, 46 g carbohydrate, 4 g fiber, 22 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.