Description
This Coconut Shrimp Salad is a tropical dream—crispy shrimp, sweet mango, and a citrusy orange-honey dressing over fresh greens. Quick, crunchy, and delicious!
Ingredients
Scale
- 1 pound frozen coconut shrimp
- 2 honey mangoes, diced (about 1 cup)
- 2 to 3 mini cucumbers, cut into half moons (about 1 cup)
- 1/3 cup coconut cashews, finely chopped
- 5 to 6 cups mixed greens
- 1/2 cup crispy chow mein noodles (optional)
- 1/2 cup mayo
- 2 to 3 clementines, zested and juiced
- 3 tablespoons honey
- 3 tablespoons Dijon-style mustard
- 1/4 teaspoon salt
Instructions
- Zest and juice the clementines to get 1/2 teaspoon zest and 1/4 cup juice
- In a mason jar, combine mayo, clementine zest and juice, honey, Dijon mustard, and salt
- Seal and shake vigorously until well combined
- Refrigerate dressing until ready to use
- Dice mangoes
- Slice cucumbers into half moons
- Finely chop coconut cashews
- Cook shrimp according to package directions (air fry at 380°F for 8 minutes, flipping halfway)
- Place mixed greens on plate
- Toss with dressing
- Top with mango, cucumber, cashews, and chow mein noodles
- Add shrimp and drizzle extra dressing if desired
Notes
Store shrimp, dressing, and salad separately. Shrimp keeps 2 days refrigerated. Dressing lasts 1 week sealed in fridge. Assemble before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 690
- Sugar: 36g
- Sodium: 1060mg
- Fat: 42g
- Saturated Fat: 9g
- Unsaturated Fat: 29g
- Trans Fat: 0.1g
- Carbohydrates: 77g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 12mg