Coconut Shrimp Salad

5 from 3 votes

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 Time15

Cook Time7

Total Time22

Course: Dinner, Lunch, Salad

Cuisine: American, Healthy

Keyword: Coconut Shrimp Salad

Servings: servings

Author: Chelsea Lords

Cost: $20.77

Equipment

Air fryer optional but recommended

Ingredients

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

US - Metric

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

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