Grilled Shrimp Salads with Coconut Vinaigrette

Total Time Prep: 20 min. + marinating Grill: 10 min.
Yield 4 servings
Test Kitchen Approved
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

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

  1. 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.
  2. Drain and discard vinaigrette from shrimp. Thread shrimp onto 4 metal or soaked wooden skewers.
  3. 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.

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
Recipe Creator

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