Coconut-Shrimp Salad with Cilantro-Lime Vinaigrette

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 9 Minutes
Other: 1 Hours

Nutritional Information

Calories 295
Fat 20.1 g
Satfat 5.2 g
Protein 8.4 g
Carbohydrate 23.9 g
Cholesterol 43 mg
Iron 2.0 mg
Sodium 374 mg
Caloriesfromfat 61 %
Fiber 4.8 g
Calcium 56 mg


1/4 cup fresh lime juice
2 tablespoons chopped fresh cilantro
3 tablespoons extra virgin olive oil
1 teaspoon sugar
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1 6 jumbo shrimp (1 1/4 pounds)
1 1/2 cups chopped tomato
1 cup chopped peeled ripe avocado
3/4 cup chopped peeled mango
1/2 cup vertically sliced red onion
Cooking spray
1 (5-ounce) package spring mix salad greens
1/2 cup flaked sweetened coconut, toasted


Combine first 7 ingredients in a small bowl; stir well with a whisk.

Peel shrimp, leaving tails intact. Devein shrimp, if desired. Combine shrimp and 1/4 cup vinaigrette in an 11 x 7-inch baking dish, stirring to coat. Cover and chill 1 hour.

While shrimp chill, combine remaining 1/4 cup vinaigrette, tomato, and next 3 ingredients in a bowl, tossing gently to coat.

Prepare grill.

Remove shrimp from dish; discard marinade. Thread 4 shrimp onto each of 4 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 to 3 minutes on each side or until shrimp are done.

Place 1 cup salad greens on each of 4 plates; top each salad with about 1 cup tomato mixture and 1 shrimp skewer. Sprinkle each salad with 2 tablespoons toasted coconut.

Note: If using wooden skewers, soak in water 30 minutes before grilling.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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