Caribbean Shrimp Salad with Coconut Dressing

This shrimp salad with coconut brings a fresh splash of tropical flavor and has a dressing I guarantee you won’t find in a plastic bottle on a grocery store shelf!  Grilled shrimp, marinated in coconut vinaigrette, served with craisins, white grapes, shredded coconut, almond slivers, and homemade coconut dressing.

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Ingredients (Yields 4 servings)

Dressing and Marinade

  • 1 cup coconut milk
  • 1/3 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 1 pound uncooked large shrimp, peeled and deveined


  • 4 cups spring mix salad greens
  • 1 cup green grapes
  • 1/2 cup flaked coconut
  • 1/2 cup dried cranberries
  • 1/4 cup sliced almonds, toasted


  • In a small bowl, combine the first five ingredients. Pour 3/4 cup into a large resealable plastic bag. Add the shrimp; seal bag and turn to coat. Refrigerate for up to 30 minutes. Cover and refrigerate remaining vinaigrette to use as dressing.
  • Drain and discard vinaigrette from shrimp bag. Saute shrimp over medium high heat.  I seasoned with Jamaican Jerk seasoning from Whole Foods for an extra kick of flavor.  Cook 5-6 minutes until pink throughout.
  • Divide the salad ingredients among four plates; top with shrimp. Serve with reserved vinaigrette.


425 calories
Fat 19 g
Carbs 46 g
Protein 22 g

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