How many servings does this recipe make?

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

What ingredients do I need for Grilled Shrimp Salads With Coconut Vinaigrette?

You need 11 ingredients. The key ingredients include: 1 cup coconut milk, 1/3 cup honey, 2 tablespoons rice vinegar, 1 tablespoon canola oil, and more.

Is Grilled Shrimp Salads With Coconut Vinaigrette suitable as seafood?

Yes, Grilled Shrimp Salads With Coconut Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Grilled Shrimp Salads With Coconut Vinaigrette?

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

Grilled Shrimp Salads With Coconut Vinaigrette

Name: Grilled Shrimp Salads With Coconut Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 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 large shrimp, peeled and deveined; 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

Fresh, crisp and full of flavor — this Grilled Shrimp Salads With Coconut Vinaigrette is a must-try. Made with coconut milk, honey, rice vinegar and can…

This Grilled Shrimp Salads With Coconut Vinaigrette relies on simple, everyday ingredients such as coconut milk, honey, rice vinegar and canola oil. It comes together quickly and makes 4 servings, at about 320 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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Grilled Shrimp Salads With Coconut Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

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