Coconut-Shrimp Salad With Cilantro-Lime Vinaigrette

Name: Coconut-Shrimp Salad With Cilantro-Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lime juice; 2 tablespoons chopped fresh cilantro; 3 tablespoons extra virgin olive oil; 1 teaspoon sugar; 2 teaspoons honey; 1/2 teaspoon salt; 1/2 teaspoon crushed red pepper; 1 6 jumbo shrimp (1 1/4 pounds); 1 1/2 cups chopped tomato; 1 cup chopped peeled ripe avocado; 3/4 cup chopped peeled mango; 1/2 cup vertically sliced red onion; Cooking spray; 1 (5-ounce) package spring mix salad greens; 1/2 cup flaked sweetened coconut, toasted

Servings: persons

1/4 cup fresh lime juice
2 tablespoons chopped fresh cilantro
3 tablespoons extra virgin olive oil
1 teaspoon sugar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1 6 jumbo shrimp (1 1/4 pounds)
1 1/2 cups chopped tomato
1 cup chopped peeled ripe avocado
3/4 cup chopped peeled mango
1/2 cup vertically sliced red onion
Cooking spray
1 (5-ounce) package spring mix salad greens
1/2 cup flaked sweetened coconut, toasted

1
Combine first 7 ingredients in a small bowl; stir well with a whisk.
2
Peel shrimp, leaving tails intact. Devein shrimp, if desired. Combine shrimp and 1/4 cup vinaigrette in an 11 x 7-inch baking dish, stirring to coat. Cover and chill 1 hour.
3
While shrimp chill, combine remaining 1/4 cup vinaigrette, tomato, and next 3 ingredients in a bowl, tossing gently to coat.
4
Prepare grill.
5
Remove shrimp from dish; discard marinade. Thread 4 shrimp onto each of 4 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 to 3 minutes on each side or until shrimp are done.
6
Place 1 cup salad greens on each of 4 plates; top each salad with about 1 cup tomato mixture and 1 shrimp skewer. Sprinkle each salad with 2 tablespoons toasted coconut.
7
Note: If using wooden skewers, soak in water 30 minutes before grilling.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup fresh lime juice, 2 tablespoons chopped fresh cilantro, 3 tablespoons extra virgin olive oil, 1 teaspoon sugar, and more.

Yes, Coconut-Shrimp Salad With Cilantro-Lime Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!