Grilled Shrimp Salads With Coconut Vinaigrette Recipe

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

Servings: persons

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

1
In a small bowl, combine the first five 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.
2
Drain and discard vinaigrette from shrimp. 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.
3
Grill shrimp, 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 four plates; top with shrimp. Serve with reserved vinaigrette.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

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.

Yes, Grilled Shrimp Salads With Coconut 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.

Grilled Shrimp Salads With Coconut Vinaigrette

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