Coconut Shrimp Salad

Coconut Shrimp Salad

I’ve been totally hooked on this salad – it’s basically been my summer lifeline! I’ve whipped it up for countless quick lunches and dinners– so much so that it’s kinda my go-to meal now.

Here’s the drill: Every week, I kick things off by prepping all the salad toppings (dicing mangos, slicing up the cucumbers, chopping the nuts, and making a mega batch of the dressing). Then, during the week, it’s a cinch! I just air-fry some shrimp, toss them onto my greens, sprinkle on the prepped toppings, drizzle that dressing, and boom – instant deliciousness! It’s a no-brainer lunch that’s both filling and incredibly satisfying.

I’ve had my share (and maybe a bit more) of this salad, but the fam loves it too. Sometimes I’ll dish it out on separate plates or just go big with a communal platter. And for the kiddos? I just snip off the shrimp tails and give them a quick chop before serving. It’s a hit every time! They seriously can’t get enough of this Coconut Shrimp Salad!

Coconut Shrimp Salad Ingredients

• Frozen coconut shrimp: Our top picks are Trader Joe’s® and SeaPak® coconut shrimp. Air frying them delivers the absolute best texture and flavor!
• Honey mangoes: When shopping, look for mangoes that are slightly soft but not overly squishy. If they smell sweet, you’re on the right track! Can’t find honey mangoes? Regular ripe mangoes are a good stand-in, though they might be a tad less sweet.
• Mini/Persian cucumbers: For the crispest bite, go for cucumbers that are firm with smooth skin. Wrinkles or soft spots? Leave those behind. If you’re out of luck finding mini cukes, English cucumbers make a solid backup.
• Toasted coconut cashews: These cashews are the real MVPs in this salad, trust us! But if you can’t get your hands on the coconut-flavored ones, just toss some roasted cashews with coconut flakes. It’s all good.
• Mixed greens lettuce: Our green go-to for this Coconut Shrimp Salad? A mix of greens and baby spinach. A pro tip to keep them fresh: stash your greens in a container with a paper towel to soak up any extra moisture.
• Crispy chow mein noodles (optional): For those who love a good crunch, these are amazing! Keep these guys in an airtight container to stay crispy. If they’re hard to locate, go for crushed crispy wonton strips or even give toasted ramen noodles a try.

Dressing Ingredients

We drizzle this coconut shrimp salad with a heavenly orange-honey vinaigrette. Seriously, I’m obsessed with this dressing!

How To Make Coconut Shrimp Salad (Tips)

1. Prep ahead: If you’re planning to have this salad multiple times during the week, use containers with tight-fitting lids to separately store the prepped ingredients. This will help maintain the freshness of your ingredients, especially the greens and mangoes.
2. Air frying perfection: If you’re new to air frying or using a different model than usual, keep an eye on the shrimp the first time around. All air fryers are a bit different, and cooking times might vary.
3. Dressing consistency: If you find the dressing too thick, you can thin it out with a bit more clementine juice. If it’s too thin, add a touch more mayo.
4. Taste as you go: Always taste your dressing before finalizing it. Depending on the sweetness of the clementines and honey, and the saltiness of the mayo, you might need to make minor adjustments.
5. Serving: While individual plates are great, serving the salad buffet style allows everyone to customize their salad to their liking. (If your kids aren’t fans of certain ingredients, set them aside and let them build their own salads with the components they love.)
6. Freshness matters: Always choose the freshest ingredients for this Coconut Shrimp Salad. Freshness is the key to a delicious and vibrant salad.
7. Leftover dressing: If you end up with more dressing than you need, it can be stored in the fridge and used within a week. It’s great on other salads or even as a dip for veggies!
8. Alternative proteins: While coconut shrimp is the star here, if you want a variation, grilled chicken makes a great substitute!

More Delicious Salad Recipes:

• Cowboy Caviar Pasta Salad with a zesty lime dressing
• Kale Cranberry Pecan Salad with the best honey-Dijon vinaigrette
• Blueberry Corn Salad with bulgur wheat
• Herbalicious Quinoa Salad with bacon!
• Corn and Tomato Salad with a tangy lime vinaigrette

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5 from 3 votes

Coconut Shrimp Salad

By Chelsea Lords

This Coconut Shrimp Salad is a tropical dream—crispy shrimp, sweet mango, and a citrusy orange-honey dressing over fresh greens. Quick, crunchy, and delicious!

Prep Time: 15 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 22 minutes minutes

Servings: 4 servings

Equipment

• Air fryer optional but recommended

Ingredients

1x2x3x

USMetric

Salad

• ▢ 1 pound frozen coconut shrimp see note 1
• ▢ 2 honey mangoes diced, 1 cup
• ▢ 2 to 3 mini cucumbers cut to half moons, 1 cup
• ▢ 1/3 cup coconut cashews finely chopped, see note 2
• ▢ 5 to 6 cups mixed greens
• ▢ 1/2 cup crispy chow mein noodles optional, see note 3

Dressing

• ▢ 1/2 cup mayo
• ▢ 2 to 3 juicy clementine oranges zested and juiced
• ▢ 3 tablespoons honey
• ▢ 3 tablespoons Dijon-style mustard
• ▢ 1/4 teaspoon salt

Instructions 

• Zest and juice the clementines to get 1/2 teaspoon zest and 1/4 cup juice. In a mason jar, combine all the dressing ingredients. Seal the jar with its lid and shake vigorously until well combined. Use a spoon to stir the honey if necessary. Place in fridge until ready to use.
• Dice the mangoes. Slice the cucumbers into half moons. Finely chop the toasted coconut cashews.
• Right before serving, cook the shrimp according to the package directions. For best results, air frying is recommended (380°F for 8 mins, flipping at the halfway mark).
• Place the desired amount of mixed greens on a plate or platter. Toss the lettuce with some dressing, adjusting the amount to your preference. Sprinkle the prepared salad toppings (mango, cucumber, cashews, and optional chow mein) over the lettuce. Add the cooked coconut shrimp on top. Drizzle with additional dressing to taste, if desired.

Video

Recipe Notes

Note 1: When it comes to frozen coconut shrimp, I like Trader Joe’s® and SeaPak®. Air frying is the way to go for the crispiest texture and yummiest flavor, but baking works too!

Note 2: These toasted coconut cashews are incredible in this salad! If you can’t find the coconut-flavored ones, just toss in some roasted cashews with coconut flakes.

Note 3: Most grocery stores stash chow mein noodles in the international foods aisle. Can’t spot them? Just snag some crispy wonton strips, give them a gentle hand-crush, and sprinkle on your salad!

Storage: Store shrimp, dressing, and salad separately. Keep shrimp in the fridge for 2 days and reheat for crispiness. Dressing lasts a week in a sealed jar. Assemble before serving!

Nutrition

Calories: 690kcal | Carbohydrates: 77g | Protein: 7g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 1060mg | Potassium: 918mg | Fiber: 9g | Sugar: 36g | Vitamin A: 1743IU | Vitamin C: 84mg | Calcium: 65mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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