Coconut Shrimp Salad

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This Coconut Shrimp Salad combines crispy, crunchy coconut shrimp with sweet honey mango and a citrusy orange-honey dressing, all layered over fresh greens and crunchy toppings. It’s a burst of tropical bliss and couldn’t be quicker to make!

Overhead view of Coconut Shrimp Salad

This Coconut Shrimp Salad is part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series!

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!

Ingredient shot: All the elements of 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.

Process shots: making the dressing.

Dressing Ingredients

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

  • Quality Mayo: Opt for a brand with a rich, creamy texture and flavor you love. We’re huge fans of Best Foods/Hellman’s.®
  • Clementines: Fresh clementines should be firm to the touch and heavy for their size, indicating they’re juicy. If clementines aren’t available, mandarins or even oranges can be used.
  • Honey: If you’re vegan or avoiding honey, maple syrup or agave nectar are good alternatives. Be sure to mix in the honey if it separates and settles at the bottom!
  • Dijon mustard: This mustard type adds a nice tang and kick to the dressing. Be sure to use Dijon not yellow mustard–they are very different!
  • Fine sea salt: You can adjust the amount based on your taste preferences, but remember: you can always add more, but you can’t take it away!

Process shots: Add shrimp to the air fryer in a single layer; cook until crispy.

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!

Closeup overhead view of Coconut Shrimp Salad.

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Coconut Shrimp Salad

5 from 4 votes
This Coconut Shrimp Salad combines crispy, crunchy coconut shrimp with sweet honey mango and a citrusy orange-honey dressing, all layered over fresh greens and crunchy toppings. It's a burst of tropical bliss and couldn't be quicker to make!
Print Recipe

Coconut Shrimp Salad

5 from 4 votes
This Coconut Shrimp Salad combines crispy, crunchy coconut shrimp with sweet honey mango and a citrusy orange-honey dressing, all layered over fresh greens and crunchy toppings. It's a burst of tropical bliss and couldn't be quicker to make!
Course Dinner, lunch, Main Course, Salad
Cuisine American, Healthy
Keyword Coconut Shrimp Salad
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 4 servings
Chelsea Lords
Calories 690kcal




  • ½ cup mayonnaise
  • 2-3 juicy clementines (½ tsp zest and ¼ cup juice)
  • 3 tablespoons honey
  • 3 tablespoons Dijon mustard
  • ¼ teaspoon fine sea salt


  • DRESSING: 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.
  • SALAD: Dice the mangoes. Slice the cucumbers into half moons. Finely chop the toasted coconut cashews.
  • COCONUT SHRIMP: Right before serving, cook the shrimp according to the package directions. For best results, air frying is recommended (380 degrees F for 8 mins, flipping at the halfway mark).
  • SERVE: 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 noodles) over the lettuce. Add the cooked coconut shrimp on top. Drizzle with additional dressing to taste, if desired.


Recipe Notes

Note 1: Coconut shrimp: When it comes to frozen coconut shrimp, we like Trader Joe's® and SeaPak®. Air frying is the way to go for the crispiest texture and yummiest flavor, but if prefer, baking works too!
Note 2: Toasted coconut cashews: These cashews are incredible in this salad! But if you can't get your hands on the coconut-flavored ones, just toss in some roasted cashews with coconut flakes.
Note 3: Crispy chow mein noodles: Most grocery stores stash chow mein noodles in the international foods aisle, usually with other Asian goodies. Can't spot them? No sweat. Just snag some crispy wonton strips, give them a gentle hand-crush, and sprinkle away on your salad!

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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Recipe Rating


  1. 5 stars
    Cant wait to make this soon for me can i use tofu and skip lettuce as am not a big fan of lettuce i never had coconut shrimp salad before perfect for my after office meals love your recipes as always brightens up my day everyday after work

  2. 5 stars
    Shrimp is one of my favorite foods, so I had to try this. I cut the recipe in half, as I wanted this for my lunch. The flavor and crunch was scrumptious. The dressing was a good compliment to the salad. I guess now I need to make the entire recipe for the family to try.

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