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!
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.
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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!