Coconut-Shrimp Salad with Cilantro-Lime Vinaigrette

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 295
  • Fat: 20.1g
  • Saturated fat: 5.2g
  • Protein: 8.4g
  • Carbohydrate: 23.9g
  • Cholesterol: 43mg
  • Iron: 2.0mg
  • Sodium: 374mg
  • Calories from fat: 61%
  • Fiber: 4.8g
  • Calcium: 56mg


  • 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


  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.
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