ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Coconut-Shrimp Salad with Cilantro-Lime Vinaigrette

Prep time 8 mins
Cook time 9 mins
Other time 1 hr
Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

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

  4. Prepare grill.

  5. 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.

  6. 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.

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

Oxmoor House Healthy Eating Collection