Name: Coconut Shrimp Salad
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Ingredients: 1 pound Baked Coconut Shrimp (Follow Recipe to make them); 10 cups kale and cabbage slaw mix (Or chop your own); 1 cup Peanut Sauce Dressing (See below); 1 cup Mango Salsa (See below); ½ cup natural peanut butter; 2 tablespoons low sodium soy sauce; 1 tablespoon rice vinegar; 2 tablespoons brown sugar; 1-3 teaspoons chili garlic sauce (To taste); 1 tablespoon lime juice (Juice of half a lime); 2-3 cloves garlic (Pressed or grated); 1-2 inch fresh ginger root (Peeled and grated (1-2 Tablespoons worth)); 2-4 tablespoons warm water; 1 mango diced; ¼ cup red onion (Diced); ½ jalapeño diced; 1 tablespoon lime juice; 1 tablespoon cilantro (Chopped); ⅛ teaspoon salt

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Whenever I think of a refreshing dish that perfectly captures the essence of summer, Coconut Shrimp Salad always comes to mind. Imagine a sunny afternoon, the aroma of coconut wafting in the air, and the sound of laughter filling the space as friends gather around for a delightful meal. This salad is not just a dish; it’s a celebration of flavors, textures, and vibrant colors. The crispy coconut shrimp, combined with the crunchy kale and cabbage slaw, creates a perfect harmony that dances on your taste buds. Then there’s the tangy mango salsa that adds a burst of sweetness, making each bite an adventure. It’s a dish I often prepare for backyard gatherings or casual dinners. The best part? It’s easy to whip up, allowing you to spend more time with your loved ones and less in the kitchen. Let’s dive into this delightful recipe together!

Recipe Snapshot

Total Time:
30 mins

Prep Time:
12 mins

Cook Time:
18 mins

Difficulty:
Easy

Calories:
350 kcal

Protein:
15 g

Diet:
Whole30

Fat:
15 g

Tools Used:
Peeler, Whisk, Grater, Cutting Board, Baking Sheet, Mixing Bowl, Chef’s Knife

Why This Coconut Shrimp Salad Is So Good

It’s a Flavor Explosion

One of the reasons I absolutely love this Coconut Shrimp Salad is the perfect balance of flavors. The sweetness of the coconut pairs beautifully with the savory peanut dressing, while the mango salsa adds a refreshing zing. Every ingredient plays its part, making each bite a delightful culinary experience.

Perfect for Any Occasion

This salad is incredibly versatile. Whether it’s a summer barbecue, a picnic in the park, or a cozy family dinner, the Coconut Shrimp Salad fits right in. It serves as a fantastic centerpiece or a wonderful side dish that complements a variety of main courses.

Healthy and Wholesome

With fresh ingredients like kale, cabbage, and mango, this salad is not only delicious but also packed with nutrients. You’ll be treating your body to a wholesome feast while relishing the fantastic flavors in every bite.

Easy to Prepare

For those busy weeknights or last-minute guests, the Coconut Shrimp Salad is a lifesaver. Much of the prep can be done ahead of time, allowing you to assemble it quickly when it’s time to eat. Who doesn’t love a quick dish that looks and tastes amazing?

Crunch Factor

The combination of crunchy slaw and crispy shrimp makes this salad super satisfying. It’s not just a dish; it’s an experience that engages all your senses, keeping you coming back for more. Every crunch is a reminder of how fun healthy eating can be!

Endless Variations

Feel free to mix and match ingredients based on your preferences. Want to add some avocado for creaminess? Go for it! This Coconut Shrimp Salad is a canvas for your culinary creativity!

Everything You Need for Coconut Shrimp Salad

The ingredients in this Coconut Shrimp Salad are thoughtfully chosen to enhance both the flavor and nutritional value of the dish. The combination of textures and tastes creates a salad that is not only satisfying but also a feast for the eyes. Here’s what you’ll need:

1 pound Baked Coconut Shrimp: The star of the salad, these crispy shrimp add a delightful crunch and a hint of sweetness.
10 cups kale and cabbage slaw mix: A refreshing base that gives the salad its crunch and a nutritious boost.
Peanut Sauce Dressing: Creamy and rich, this dressing brings all the flavors together.
Mango Salsa: Bright and tangy, it adds a burst of sweetness that complements the shrimp perfectly.
½ cup natural peanut butter: A key ingredient in the dressing, providing creaminess and nutty flavor.
2 tablespoons low sodium soy sauce: Adds depth and umami to the dressing.
1 tablespoon rice vinegar: Provides a subtle tang that balances the sweetness of the other ingredients.
2 tablespoons brown sugar: Enhances the flavor profile of the dressing.
1-3 teaspoons chili garlic sauce: Adds a little heat to balance the sweetness.
Juice of half a lime: Brightens up the dressing with a citrusy zing.
2-3 garlic cloves: For an aromatic kick in the dressing.
1-2 inch piece of fresh ginger root: Adds warmth and a fresh zing to the dressing.
2-4 tablespoons warm water: To adjust the consistency of the dressing.
1 mango: Sweet and juicy, it enhances the salad beautifully.
¼ cup red onion: Adds a sharp bite to the salsa.
½ jalapeño: For a bit of spiciness in the salsa.
1 tablespoon lime juice: Brightens the flavor of the salsa.
1 tablespoon cilantro: Fresh herbs elevate the dish with their aromatic qualities.
⅛ teaspoon salt: Just enough to enhance all the other flavors.

Making This Coconut Shrimp Salad

Creating this Coconut Shrimp Salad is a breeze, and I can’t wait to share the steps with you! Follow along, and let’s bring this delicious dish to life together.

Start by making the Baked Coconut Shrimp. You can follow your favorite recipe or a pre-prepared batch. Make sure they are crispy and delicious for the best results.
Next, in a mixing bowl, whisk together the peanut sauce dressing ingredients. Combine the natural peanut butter, low sodium soy sauce, rice vinegar, brown sugar, chili garlic sauce, lime juice, minced garlic, and grated ginger. If the mixture is too thick, add warm water a tablespoon at a time until you reach the desired consistency.
Now, take half of the dressing and toss it with the kale and cabbage slaw mix in a large bowl. Make sure all the slaw is well-coated, and reserve the other half of the dressing for drizzling later.
Next, prepare the mango salsa. In a separate bowl, combine the diced mango, red onion, diced jalapeño, lime juice, and chopped cilantro. Mix well and season with salt to taste.
To assemble the salad, create a beautiful bed of the peanut kale and cabbage slaw on a large serving platter or individual plates. This vibrant base is going to elevate the entire dish!
Top the slaw with 4 to 6 of the crispy coconut shrimp. They should be golden brown and crunchy, providing the perfect contrast to the slaw.
Spoon the mango salsa generously over the shrimp. This not only adds flavor but also makes the dish visually appealing.
Finally, drizzle the remaining peanut sauce dressing over the top. This is what ties everything together beautifully.
Serve immediately and enjoy the burst of flavors with every bite!

Things Worth Knowing

Cooking the Shrimp: Ensure that the shrimp are baked until they are golden brown and crispy to provide the best texture for this salad.
Making Ahead: You can prepare the slaw and the peanut dressing ahead of time. Just assemble the salad right before serving for maximum freshness.
Fresh Ingredients: Use ripe mango and fresh herbs for the best flavor in your Coconut Shrimp Salad. Fresh elements make a huge difference.
Adjusting Spice: Feel free to adjust the amount of chili garlic sauce based on your spice preference. Start with less and add more to taste.

Pro Tips and Tweaks

When it comes to making the Coconut Shrimp Salad, there are plenty of ways to elevate your dish. Here are some tips to ensure your salad shines:

Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The slaw may become soggy, so it’s best to consume it fresh.
Freezing: I don’t recommend freezing this salad, as the fresh ingredients won’t hold up well after thawing. Enjoy it fresh!
Pairing: This salad pairs wonderfully with grilled vegetables or a light soup for a fulfilling meal.
Garnish: Consider adding some toasted sesame seeds or crushed peanuts for an extra crunch and nutty flavor.
Herb Variations: Feel free to experiment with different herbs, such as mint or basil, in your mango salsa for a unique twist.
Texture Variation: You can add nuts or seeds for additional crunch and flavor.

Serve This Coconut Shrimp Salad With

Serving the Coconut Shrimp Salad is all about enhancing the experience. Here are some ideas to consider:

Grilled Corn: The sweetness of grilled corn complements the salad beautifully.
Rice Dishes: Serve alongside coconut rice or jasmine rice to soak up the delicious dressing.
Light Drinks: Pair with iced tea or lemonade to keep things refreshing.
Summer Picnics: This salad is perfect for outdoor gatherings, making it a favorite for picnics and barbecues.
Storing Leftovers: If you have leftovers, store them in an airtight container. Consume within 1 to 2 days for the best quality.
Seasonal Occasions: This salad is ideal for summer meals, but it can also brighten up your dinner table any time of year.

FAQ

The best way to cook the shrimp for the Coconut Shrimp Salad is to bake them until they are golden and crispy. This ensures they maintain a delightful crunch when added to the salad. You can use a store-bought version, or prepare your own by coating raw shrimp in a mixture of coconut and breadcrumbs before baking. Just be sure to follow the cooking times on the recipe to achieve the perfect texture!

Yes, you can prepare the components of the Coconut Shrimp Salad ahead of time. The slaw can be mixed and refrigerated a few hours in advance, and the mango salsa can be made a day ahead. However, I recommend adding the shrimp and the dressing just before serving to ensure everything stays fresh and crispy.

If you’re looking to substitute the peanut butter in the dressing due to allergies or dietary preferences, consider using almond butter or sunflower seed butter. Both alternatives will provide a creamy texture and a nutty flavor, similar to peanut butter. Just make sure to adjust the seasonings accordingly, especially if using sunflower seed butter, as it can have a different taste profile.

The Coconut Shrimp Salad can easily be made gluten-free by ensuring that you use gluten-free soy sauce in the dressing. Most of the other ingredients are naturally gluten-free, making it a suitable option for those with gluten sensitivities. Just be sure to check labels, especially on pre-packaged items like the shrimp if they have been coated.

Conclusion

The Coconut Shrimp Salad is a light, vibrant dish that not only satisfies your hunger but also brings the flavors of summer to your table. I encourage you to try making this salad soon; it’s a dish that impresses both in taste and presentation. Perfect for gatherings or just a lovely meal at home, this recipe is bound to become a favorite in your household. So grab those ingredients and let’s get cooking!