I first tried a salad very similar to this when visiting a friend in Florida. When I returned, I was determined to create the same refreshing combination at home. The secret is the coconut-milk marinade—makes the shrimp incredibly tender and flavorful. —Sarah Vasques, Milford, New Hampshire
Grilled Shrimp Salads with Coconut Vinaigrette
Grilled Shrimp Salads with Coconut Vinaigrette
Prep Time
20 min
Cook Time
10 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 shrimp (26-30 per pound), peeled and deveined
- SALAD:
- 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
Directions
- In a small bowl, combine the first 5 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.
- Drain and discard vinaigrette from shrimp. Thread shrimp onto 4 metal or soaked wooden skewers.
- Grill shrimp on an oiled rack, 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 4 plates; top with shrimp. Serve with reserved vinaigrette.
Nutrition Facts
1 salad: 425 calories, 19g fat (12g saturated fat), 138mg cholesterol, 283mg sodium, 46g carbohydrate (37g sugars, 4g fiber), 22g protein.
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