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+ servings
Coconut Shrimp Salad

Coconut Shrimp Salad

A tropical flavor combination of coconut and shrimp in a delicious, easy salad!
Course Salad
Cuisine Meatless
Servings 4 people


  • Fresh Express Hearts of Romaine chopped into thin strips
  • 1/2 pound medium-sized shrimp halved
  • 8 scallions thinly sliced
  • 1 red bell pepper small dice
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon extra virgin olive oil
  • 1 cup toasted coconut

Dressing Ingredients:

  • 1 Tablespoon fresh squeezed orange juice
  • 3 Tablespoons apple cider vinegar
  • 1 Tablespoon maple syrup
  • 1 teaspoon soy sauce
  • 1/3 cup extra virgin olive oil


  • Season shrimp with salt.
  • In a sauté pan, heat olive oil. Then add shrimp. Cook approximately 2 minutes per side. When the shrimp are done, turn off heat.
  • In a large bowl, add romaine, scallion, red pepper, toasted coconut and dressing. Toss until dressing is fully incorporated. Portion salads onto 4 plates. Top with sautéed shrimp.
  • In a medium bowl, add orange juice, apple cider vinegar, syrup and soy.
  • In a slow, steady stream, gradually whisk in oil.
Keywords Entertaining, Quick & Easy, Regional & Ethnic, Salads, Seasonal, Vegetarian