Shrimp Salad

Grilled Chicken Salad with Blueberry Vinaigrette

Irresistible Grilled Shrimp with Fruit Salsa

Shrimp Salad Appetizers

Shrimp Veggie Salad

Shrimp Taco Salad

Shrimp Salad with Vinaigrette

Shrimp and Crab Salad

Curried Shrimp Salad

Grilled Seasoned Shrimp

Shrimp 'n' Shells Salad

Shrimp Romaine Salad

Shrimp 'n' Scallops Tropical Salad

Shrimp Salad Cocktails

Lime-Marinated Shrimp Salad

Coconut Chicken and Shrimp

Shrimp and Spinach Salad with Hot Bacon Dressing

Watermelon Shrimp Salad

Green Salad with Shrimp and Wine Vinaigrette

Home Recipes Dishes & Beverages BBQ

Grilled Shrimp Salads with Coconut Vinaigrette

Name: Grilled Shrimp Salads with Coconut Vinaigrette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 cup coconut milk; 1/3 cup honey; 2 tablespoons rice vinegar; 1 tablespoon canola oil; 1/4 teaspoon salt; 1 pound uncooked shrimp (26-30 per pound), peeled and deveined; SALAD:; 4 cups spring mix salad greens; 1 cup green grapes; 1/2 cup sweetened shredded coconut; 1/2 cup dried cranberries; 1/4 cup sliced almonds, toasted

1 review

Test Kitchen Approved

Total Time

Prep: 20 min. + marinating Grill: 10 min.

Makes

4 servings

Updated: Apr. 16, 2022

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

Grilled Shrimp Salads with Coconut Vinaigrette Recipe photo by Taste of Home

Ingredients

1 cup coconut milk
1/3 cup honey
2 tablespoons rice vinegar
1 tablespoon canola oil
1/4 teaspoon salt
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
SALAD:
4 cups spring mix salad greens
1 cup green grapes
1/2 cup sweetened shredded coconut
1/2 cup dried cranberries
1/4 cup sliced almonds, toasted

Directions

In a small bowl, combine the first 5 ingredients. Pour 3/4 cup into a shallow dish. Add the shrimp; turn to coat. Cover and refrigerate for up to 30 minutes. Cover and refrigerate remaining vinaigrette.

Drain and discard vinaigrette from shrimp. Thread shrimp onto 4 metal or soaked wooden skewers.
Grill shrimp on an oiled rack, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes. Divide the salad ingredients among 4 plates; top with shrimp. Serve with reserved vinaigrette.

Nutrition Facts

1 salad: 425 calories, 19g fat (12g saturated fat), 138mg cholesterol, 283mg sodium, 46g carbohydrate (37g sugars, 4g fiber), 22g protein.

Grilled Shrimp Salads with Coconut Vinaigrette

Ingredients

Directions

Nutrition Facts

More from Taste of Home