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
Grilled Shrimp Salads with Coconut Vinaigrette
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
- 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.
- Drain and discard vinaigrette from shrimp. Thread shrimp onto 4 metal or soaked wooden skewers.
- 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.
Loading Popular in the Community
Loading Reviews
